The Texas BBQ Forum

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie.
What are y'all juicing them with down there?

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Could be a commercial injection.

Funny Jeff

k.a.m. wrote:

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie.
What are y'all juicing them with down there?

Actually KAM it was a couple teams from the houston area where i saw this first, thinking it's popcorn salt myself, those slices were very yellow

RWBTEX wrote:

k.a.m. wrote:

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie.
What are y'all juicing them with down there?

Actually KAM it was a couple teams from the houston area where i saw this first, thinking it's popcorn salt myself, those slices were very yellow

That would explain the yellow for sure Arnie. Some folks will try anything for an edge.

I think it was that new Rustoleum latex with the xtra gloss

RWBTEX wrote:I think it was that new Rustoleum latex with the xtra gloss

The busy season is coming up.. I'll be competing for the first time this year and have just one question.

Are you supposed to turn in slices from the flat or the point? I haven't seen it mentioned in any of the rules for the comps I'm registered for

Generally teams turn in slices of the flat, and in KCBS a lot of teams turn in burnt ends from the point. That being said, I know there are at least a couple teams out around Texas that make slices from the point and just turn those in.

Which ever you feel gives you the best chance of hitting. With the new thickness rules in effect for IBCA turning in point slices will be easier. Just remember meat side up no fat can be on the top of your slices.

I doubt you'll be able to turn in all of your slices (minimum of 7) from the point. At best you'd be mixing slices from the point and flat in the same box. Doesn't work very well on appearance but that may not be an issue in the events you'll be cooking in (unless your cooking in KSBS). I typically turn in slices from the flat.

I think you will find the majority of cooks turning in slices from the flat. I have only seen the point sliced and turned in on very rare occasions. Unless you do some pretrimming on the point before you cook it, I would just stick with the flat.

Great!
Thanks for the advise. Not to play catchup from 2 years ago...

I cook at 325 degrees fat side up for about 4 hours over half mesquite and live oak then wrap in butcher paper and continue cooking for another 2-2.5 hours. Then pull and rest in cooler for 3 hours. No sauce or glaze. Inject the night before with my own injection and rub an hour before cooking with my own rub.

Friends and family seem to like it but the judges are the ones who count. My first comp ever is next weekend in San Antonio. TTHA Bucks and BBQ

We typically prefer to turn in from the point just depends on which turns out best. IE: Smoke ring and moisture. JCEROD we wont be competing at Bucks and BBQ this year "do to our sponsor being in the oilfield business and the industry being slow" but I will be out there walking around. What's your team name?

Ric G.

Wrecking Q.
I'll be in spot C27.
Come on over