Cookoff Brisket......

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Big Ed
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Re: Cookoff Brisket......

Postby Big Ed » Thu May 23, 2013 9:29 pm

I leave a little too, around 1/8th inch!!
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Re: Cookoff Brisket......

Postby Brandon87 » Tue May 28, 2013 8:23 pm

I leave a 1/4" fat.

I started having more luck with brisket when I toned the flavor down a bit to a more neutral profile. I was heavy on the salt and pepper, which I really like but my wife suggested that it might have been too salty for the average person. Since I cut down on the salt and pepper and added a little more sweet and heat, I have had much better luck. I know people say salty does well in Texas, but it never really did for me.
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Re: Cookoff Brisket......

Postby Southern Pride BBQ » Fri May 31, 2013 7:56 am

I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......
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Re: Cookoff Brisket......

Postby Pony Express » Sun Jun 02, 2013 10:54 am

Southern Pride BBQ wrote:I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......



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Re: Cookoff Brisket......

Postby erbeman » Sun Jun 02, 2013 4:15 pm

I love heavy smoke! I'm always disappointed in the comp briskets, other than the one Limey cooked at the stock yards comp a few months back. It was fantastic and the other judges didn'teven put him on the final table. I threw my hands up in discust with them. I guess I'm the odd ball at the judges table.
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Re: Cookoff Brisket......

Postby 3 star redneck » Sun Jun 02, 2013 9:15 pm

Trust me Roast beef wins big money.....I wrap at the 2 hr mark every week.....we are not there to cook for our personal tastes......
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Re: Cookoff Brisket......

Postby jtilk » Sun Jun 02, 2013 9:41 pm

3 star redneck wrote:Trust me Roast beef wins big money.....I wrap at the 2 hr mark every week.....we are not there to cook for our personal tastes......


Is this a ploy to get some of us to take your class??? lol...
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Re: Cookoff Brisket......

Postby k.a.m. » Mon Jun 03, 2013 6:15 am

jtilk wrote:
3 star redneck wrote:Trust me Roast beef wins big money.....I wrap at the 2 hr mark every week.....we are not there to cook for our personal tastes......


Is this a ploy to get some of us to take your class??? lol...

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Re: Cookoff Brisket......

Postby 3 star redneck » Mon Jun 03, 2013 6:26 am

k.a.m. wrote:
jtilk wrote:
3 star redneck wrote:Trust me Roast beef wins big money.....I wrap at the 2 hr mark every week.....we are not there to cook for our personal tastes......


Is this a ploy to get some of us to take your class??? lol...

^^^^^^^^^^^^
Jeff be workin it. :lol:

@Josh....very possible.... :laughing7: :laughing7:
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Re: Cookoff Brisket......

Postby Southern Pride BBQ » Wed Jun 05, 2013 7:58 am

A man is to do what a mans gotta do to win a cookoff, but this smokin a brisket for 2-3 hrs is ridiculous.....
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Re: Cookoff Brisket......

Postby JMoney7269 » Tue Oct 29, 2013 12:04 am

Southern Pride BBQ wrote:I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......

I hope you don't take this to the offensive and perceive this as helpful.
What does this picture look like to you? ^^^
Image
It looks like you got some blotching from injection which looks really unappealing in the box but heck canterburys brisket slices are darker than that and he does well. I think bark is over rated but your slices do look a little dry and don't appear to have any crust on them. Have you ever turned in the famous "franklin cut"? You would be surprised how much better if not win if it's fork tender and in the box. If you pretrim the brisket, slice on the right bias, you can get both, paint on some strained aujus thinned with some mixed commercial injection and you got it. Also a good savory rub ground fine and sprinkled on the tops of each slice for some umph. Good luck man
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Re: Cookoff Brisket......

Postby fatbackjones » Tue Oct 29, 2013 7:17 pm

JMoney7269 wrote:
Southern Pride BBQ wrote:I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......

I hope you don't take this to the offensive and perceive this as helpful.
What does this picture look like to you? ^^^
Image
It looks like you got some blotching from injection which looks really unappealing in the box but heck canterburys brisket slices are darker than that and he does well. I think bark is over rated but your slices do look a little dry and don't appear to have any crust on them. Have you ever turned in the famous "franklin cut"? You would be surprised how much better if not win if it's fork tender and in the box. If you pretrim the brisket, slice on the right bias, you can get both, paint on some strained aujus thinned with some mixed commercial injection and you got it. Also a good savory rub ground fine and sprinkled on the tops of each slice for some

▲▲▲▲
What exactly is a Franklin cut?
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Re: Cookoff Brisket......

Postby js-tx » Tue Oct 29, 2013 7:24 pm

Besides fork tender, what's the "Franklin" cut?

I like butcher paper, but I will start wrapping with foil to capture some Au jus... for comps that is. I got burned in my last comp, I wrapped w/BP about 4 hours in and that !*^# brisket didn't get tender till about an hour before turn in. It took 12 hours, but it tightened up on me though. And this is cooking at 275*! Never ever had one take that long before. The other day I cooked one @300* wrapped in foil at the 4 hour mark.. it was ready 2 hours later!
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Re: Cookoff Brisket......

Postby Yohanan » Tue Oct 29, 2013 11:59 pm

Ill eat what the judges dont want!....

Just call and ill meet you off highway 6 to take that nasty thing of your hands
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Re: Cookoff Brisket......

Postby JMoney7269 » Wed Oct 30, 2013 12:40 am

fatbackjones wrote:
JMoney7269 wrote:
Southern Pride BBQ wrote:I've come to realize people don't want a real heavy smoke on their brisket..... I know ALOT of cookers wrapping their briskets after the 3hr mark....... I personally cant stand that, it makes the brisket taste like a darn roast......

I hope you don't take this to the offensive and perceive this as helpful.
What does this picture look like to you? ^^^
Image
It looks like you got some blotching from injection which looks really unappealing in the box but heck canterburys brisket slices are darker than that and he does well. I think bark is over rated but your slices do look a little dry and don't appear to have any crust on them. Have you ever turned in the famous "franklin cut"? You would be surprised how much better if not win if it's fork tender and in the box. If you pretrim the brisket, slice on the right bias, you can get both, paint on some strained aujus thinned with some mixed commercial injection and you got it. Also a good savory rub ground fine and sprinkled on the tops of each slice for some

▲▲▲▲
What exactly is a Franklin cut?

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