Competition Brisket Roundtable...

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

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js-tx
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Re: Competition Brisket Roundtable...

Postby js-tx » Mon Jan 13, 2014 11:59 pm

Great info, thanks Arnie!

Would you say that balanced flavor includes any hint of sweetness?
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Re: Competition Brisket Roundtable...

Postby Cannonball Express » Tue Jan 14, 2014 8:26 am

I have never injected a brisket and have always used my own homemade rub that has done pretty good for me so far. I KISS.... KEEP IT SIMPLE STUPID. Trim, rub, rest, smoke, wrap, rest, slice..... I have had pretty good results even though I have only cooked in a few competitions, so until my current method proves to be a bust I don't plan on changing it. Here are a couple pictures of my turn ins, feel free to critique me! BBQ Brotherhood IS THE BEST!!!

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Tyler "TC" Cannon

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Re: Competition Brisket Roundtable...

Postby bruno994 » Tue Jan 14, 2014 9:48 am

I second the thanks for sharing Arnie! I always enjoy reading the posts after someone has judged, gives a good insight into what is winning in comps. The only comp out of 8 last year I did not place in brisket was when I went heavy with Kosmos, the other 7 comps, I was middle of the road, beefy, moist and tender and got calls.
Good looking slices TC!
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Re: Competition Brisket Roundtable...

Postby js-tx » Tue Jan 14, 2014 10:44 am

Looks great TC! Not to get ahead of this roundtable but it looks like your slices are getting a soak in au jus, is that right?
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Re: Competition Brisket Roundtable...

Postby Cannonball Express » Tue Jan 14, 2014 11:17 am

js-tx wrote:Looks great TC! Not to get ahead of this roundtable but it looks like your slices are getting a soak in au jus, is that right?


That is correct to a certain extent... I don't make a special au jus sauce, I just use the dripping from the brisket to moisten it prior to placing it in the box.
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Re: Competition Brisket Roundtable...

Postby bruno994 » Tue Jan 14, 2014 11:35 am

Here we go, a duel question, but a good one...fat side up or fat side down? And what temp are you smoking the briskets at? I'm a fat side down guy and always have been, but especially on my RF pit, using the fat layer to protect the meat from the radiant heat coming from the plate under the meat. I prefer to smoke at 250 degrees, but have played with lower and higher temps. 250 works for me, plus my pit just seems to like to settle in right there.
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Re: Competition Brisket Roundtable...

Postby Cannonball Express » Tue Jan 14, 2014 11:43 am

bruno994 wrote:Here we go, a duel question, but a good one...fat side up or fat side down? And what temp are you smoking the briskets at? I'm a fat side down guy and always have been, but especially on my RF pit, using the fat layer to protect the meat from the radiant heat coming from the plate under the meat. I prefer to smoke at 250 degrees, but have played with lower and higher temps. 250 works for me, plus my pit just seems to like to settle in right there.


I am a RF pit guy as well, but I go fat side up low and slow. I try to keep my pit at 225.
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Re: Competition Brisket Roundtable...

Postby js-tx » Tue Jan 14, 2014 12:20 pm

22WSM, 275-300* fat side down
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Re: Competition Brisket Roundtable...

Postby NPayne1 » Tue Jan 14, 2014 12:43 pm

Offset smoker, 225, fat-side up. Seems to be the magic situation for me. I'll cook a lil hotter sometimes, but not too much.
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Re: Competition Brisket Roundtable...

Postby Big Ed » Tue Jan 14, 2014 12:54 pm

Fat down and cook em around 225* works best for me!


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Re: Competition Brisket Roundtable...

Postby RLTXBBQ » Tue Jan 14, 2014 1:21 pm

Fat side down 300 -325 for me on an offset stick burner.
Those boxes look real good, hungry for some real Texas style brisket now brisket now.
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Re: Competition Brisket Roundtable...

Postby jtilk » Tue Jan 14, 2014 4:07 pm

Insulated RF ... 275, fat side down.

... and yes, thanks for the write up Arnie. Always good to hear the observation of someone that judged.
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Re: Competition Brisket Roundtable...

Postby Swamp Donkeyz BBQ » Tue Jan 14, 2014 7:57 pm

Fat side up, on a homemade offset, 325-350.
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Re: Competition Brisket Roundtable...

Postby allend23 » Wed Jan 15, 2014 11:03 am

275 fat side down on a Pitmaker vault
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Re: Competition Brisket Roundtable...

Postby bruno994 » Wed Jan 15, 2014 12:20 pm

How much smoke are you putting on it before you wrap, if you wrap? Do you wrap? 4 hours smoke, then wrap (actually I pan it, then wrap the top of the pan with foil, with some beef broth or left over au jus from the last cook), I don't probe for temp or worry about color, I know my pit and my timelines and know what to expect in my finished product.
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