Brisket...

[ecto1]

Ok I got a question on the brisket category. I feel like I am close but still just a little off. This was the brisket my wife cooked this weekend and it looks pretty but it is not the fall apart in your mouth that I am looking for. We get walks in Chicken and ribs all the time just want to get that third meat up to par so we will be a compete team.



This is what I try to turn in every time this one was nice and moist just not fall apart. When I take them too far I can not cut them. I pulled this about 180 because of time constraint do you think the extra 10 to 15 degrees is what is killing me? Also in Texas BBQ what is more important bark or Texture?

Any pointers would be appreciated

[BluDawg]

You need to stop cooking to a temp and go by the poke test I don't start to check until at last 190 deg and most will not give it up until 200 and some times 205. I say Texture and a Beefy flavor over bark.

[atcNick]

I cook my briskets hot n fast. It seems like my briskets are usually done at a higher internal temp than when I cook low and slow. Usually around 208-210.

From what other cookers tell me, bark isn't very important. It's texture and tenderness.

I'm right there with you on brisket. I thought I made the best brisket I ever cooked last weekend. Judges disagreed.


-Nick

[js-tx]

I think that last 10-15 degrees will make a difference in tenderness. This past weekend, I put my brisket on around 12:30am, so there would be no way I would have to pull it before it's done. Flavor is just as important too IMO. I opted to use a brisket given to my buddy. Unfortunately it was a select and the flat was very thin.... you can guess the rest.

[Americana Cookers]

Ecto, I'm +1 on the taste and texture over bark! That extra 10 might of been perfect. Are you wrapping it? That is some great looking brisket you have there, the smoke ring is perfect! Good luck getting it where you want it!

[RWBTEX]

Agree with the others Ecto, needs a little more time and the poke is correct everytime. If you get the taste and texture first then work on the bark you'l be top 5. Another thing that helps the flavor alot is the rest period, I like to rest at least 2 hours and not in the cooler, it needs to come down some in temp. That helps with the slicing too. Nothing wrong with low and slow but hot n fast is where its at, especially in comps. Good luck.

[BAR "G" BBQ]

Ok I got a question on the brisket category. I feel like I am close but still just a little off. This was the brisket my wife cooked this weekend and it looks pretty but it is not the fall apart in your mouth that I am looking for. We get walks in Chicken and ribs all the time just want to get that third meat up to par so we will be a compete team.



This is what I try to turn in every time this one was nice and moist just not fall apart. When I take them too far I can not cut them. I pulled this about 180 because of time constraint do you think the extra 10 to 15 degrees is what is killing me? Also in Texas BBQ what is more important bark or Texture?

Any pointers would be appreciated

Just a little something to add to the excellent advice you have already recieved. Cut deeper into the brisket for longer turn in slices. In KCBS slices that neatly fit in the box are a must for appearance sake. LSBS and IBCA events are just a tad different. I have placed more consistent in brisket with slices that I had to slightly wrap to fit the tray than slices that fit neatly into the tray. Most judges as well as cooks including myself like to eat BBQ and as the old saying goes you eat with your eyes first. Example; when I order a plate of brisket at a restaurant and it is served with a small thin slice are two of brisket I am immediately turned off. I came in to eat BBQ brisket not sides. A judge is only going to eat one bite but I just feel there is something about the eye appeal of a full plater of brisket slices.

[Big Ed]

Ok I got a question on the brisket category. I feel like I am close but still just a little off. This was the brisket my wife cooked this weekend and it looks pretty but it is not the fall apart in your mouth that I am looking for. We get walks in Chicken and ribs all the time just want to get that third meat up to par so we will be a compete team.



This is what I try to turn in every time this one was nice and moist just not fall apart. When I take them too far I can not cut them. I pulled this about 180 because of time constraint do you think the extra 10 to 15 degrees is what is killing me? Also in Texas BBQ what is more important bark or Texture?

Any pointers would be appreciated

Just a little something to add to the excellent advice you have already recieved. Cut deeper into the brisket for longer turn in slices. In KCBS slices that neatly fit in the box are a must for appearance sake. LSBS and IBCA events are just a tad different. I have placed more consistent in brisket with slices that I had to slightly wrap to fit the tray than slices that fit neatly into the tray. Most judges as well as cooks including myself like to eat BBQ and as the old saying goes you eat with your eyes first. Example; when I order a plate of brisket at a restaurant and it is served with a small thin slice are two of brisket I am immediately turned off. I came in to eat BBQ brisket not sides. A judge is only going to eat one bite but I just feel there is something about the eye appeal of a full plater of brisket slices.

I agee with Bar G, you want to cover the the whole tray with big slice's of beef!! Your brisket looks great other than being small in length.

[jtilk]

Ok I got a question on the brisket category. I feel like I am close but still just a little off. This was the brisket my wife cooked this weekend and it looks pretty but it is not the fall apart in your mouth that I am looking for. We get walks in Chicken and ribs all the time just want to get that third meat up to par so we will be a compete team.

Ecto-
I'm in the same boat. I'm almost disappointed if I go to a cookoff and dont get a call in ribs or chicken. But then again I dont guess it would be fair to constantly walk in all 3 categories now would it I kid, I kid.