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All other competition related questions or comments about recipes, techniques, and related topics.

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TheJames
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Hello All

Postby TheJames » Fri Jun 21, 2013 11:24 am

Obviously I'm new here and hope you folks can help me. I have a competition coming up where I work and got Texas BBQ my thing, the other two teams are St. Louis and Carolina. We have to make a brisket and 4 apps, we can also do a chicken and a fish. I want to make it as authentic as possible and wonder what you folks would suggest to make it authentic. Thanks in advance!
Markw142
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Re: Hello All

Postby Markw142 » Fri Jun 21, 2013 12:48 pm

brisket short story (you can search this site for more tips along these lines), use Coarse ground Kosher or Sea Salt, Course ground black pepper, cayenne pepper, garlic powder...cook either
"Low and Slow"
225-250 degrees for about 1 to 1 1/2 hours per pound or if you use a thermometer cook to about 195 degrees and start checking with the poke test.
(if you foil...foil about the 3-4 hour mark or when your temp reaches about 160 degrees)

"Hot and Fast"
300+ I personally wouldn't do this unless i was using something like a maverick thermometer to keep track
Same as above..cook to about 195 and start poke testing it.
personally...I don't foil when cooking Hot & Fast
(poke test is using a wooden skewer or thermometer and poke the thickest part of the flat till it goes in with very little resistance)

Sides, various forms of stuffed & bacon wrapped Jalapenos, bacon wrapped and stuffed pork loin. etc...
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Boots
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Re: Hello All

Postby Boots » Fri Jun 21, 2013 3:47 pm

Here's one from one of the best here, BluDawg...

viewtopic.php?f=30&t=14058
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
jtilk
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Re: Hello All

Postby jtilk » Fri Jun 21, 2013 9:30 pm

If you're wanting to go "authentic-O", here are a few things to consider on the brisket:

Try throwing in some mesquite for the smoke, but be sure it's cut with something else liek oak or pecan or it could make it bitter. As far as seasoning goes, coarse sea salt and black pepper, garlic and possibly cayenne.
IF you sauce/ glaze go with something savory not sweet.
-Josh

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