Cookoff Brisket......
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- Big Ed
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Re: Cookoff Brisket......
I leave a little too, around 1/8th inch!!
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- Brandon87
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Re: Cookoff Brisket......
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.
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.
- Southern Pride BBQ
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Re: Cookoff Brisket......
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......
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......
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......
- Pony Express
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Re: Cookoff Brisket......
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......
Roast Beef is what wins.
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- erbeman
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Re: Cookoff Brisket......
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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- 3 star redneck
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Re: Cookoff Brisket......
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......
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...
-Josh
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- k.a.m.
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Re: Cookoff Brisket......
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.
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Re: Cookoff Brisket......
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.
@Josh....very possible....
@ KAM.... Absolutely.....
- Southern Pride BBQ
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Re: Cookoff Brisket......
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.....
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......
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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Re: Cookoff Brisket......
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? ^^^
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......
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? ^^^
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?
- js-tx
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Re: Cookoff Brisket......
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!
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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- Pilgrim
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Re: Cookoff Brisket......
Ill eat what the judges dont want!....
Just call and ill meet you off highway 6 to take that nasty thing of your hands
Just call and ill meet you off highway 6 to take that nasty thing of your hands
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Re: Cookoff Brisket......
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? ^^^
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?
9:45
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Juicy!
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Life has no remote control, get up and change it yourself!
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
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