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 Post subject: Cookoff Brisket......
PostPosted: Mon May 20, 2013 8:41 am 
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Bandolero
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I have placed several times in the past with this brisket, this weekend we had 32 teams at Clifton and I didn't make final table (18 teams) out of 32 with this brisket....... kinda upsetting but that's the way BBQ cook-offs go......

Image

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PostPosted: Mon May 20, 2013 9:01 am 
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Sheriff
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Well, it looked good to me... :banghead:

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PostPosted: Mon May 20, 2013 10:19 am 
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Rustler
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Location: Buna, Texas
Looks good! How was your tenderness?

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PostPosted: Mon May 20, 2013 1:34 pm 
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Chuck Wagon
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Looks good from here brutha , were you happy with th flavor and texture??? If you are then keep cooking it and force feed them taste impaired judges !!!! :pig:

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PostPosted: Mon May 20, 2013 9:08 pm 
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Bandolero
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Location: Round Rock, TX
Looks great....must have been up against some strong briskets :dont:

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PostPosted: Mon May 20, 2013 11:47 pm 
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Wrangler
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Location: Weatherford, TX
Must've been that new R&O Cube. Better let me take it off your hands! :D


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PostPosted: Tue May 21, 2013 3:33 pm 
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Bandolero
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Man the texture and tenderness was spot on, I guess it got on the wrong table....... I'm not gonna change anything about it might just win with it next cookoff.....

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Southern Pride BBQ Cooking Team, Waco TX

IF you can't Barbeque with the big dogs, stay on the Porch !!!

Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......


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PostPosted: Wed May 22, 2013 4:49 pm 
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Cowboy
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Looks good to me too.

You may want to sit out a comp. and judge instead. I would try to judge final tables that way you can taste what the top teams are turning in. A lot of good comp. cooks are also head judges or assistants so they have a good idea of what's winning.


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PostPosted: Wed May 22, 2013 8:19 pm 
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Outlaw
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Location: Huntsville, Tx
I wouldn't change a thing. I walk regularly in brisket and then, BAM, one cook off without a walk and then next comp, it's back to buisness. I think it's just a matter of what table it landed on.


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PostPosted: Thu May 23, 2013 8:09 am 
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Bandolero
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ANother question: I've heard both ways, but do yall leave the fat on or trim it off the brisket? I've always trimmed some of it off, but I don't wanna take it all off because some people like the fat ???

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Southern Pride BBQ Cooking Team, Waco TX

IF you can't Barbeque with the big dogs, stay on the Porch !!!

Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......


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PostPosted: Thu May 23, 2013 8:44 am 
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Outlaw
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Wrong tables do happen and it is usually when you really think your turn in is the best you ever made lol.

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 Post subject: Cookoff Brisket......
PostPosted: Thu May 23, 2013 9:25 am 
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Outlaw
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Location: Huntsville, Tx
I trim mine down to a quarter inch or less.


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PostPosted: Thu May 23, 2013 9:41 am 
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Rustler
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I take the fat off completely before turn ins.

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PostPosted: Thu May 23, 2013 4:41 pm 
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Outlaw
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Location: Lake Jackson, TX
I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor

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PostPosted: Thu May 23, 2013 6:23 pm 
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Cowboy
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jtilk wrote:
I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor


That's what I try to do too.


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