Competition Brisket Roundtable...

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

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RWBTEX
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Re: Competition Brisket Roundtable...

Postby RWBTEX » Wed Jan 15, 2014 12:55 pm

js-tx wrote:Great info, thanks Arnie!

Would you say that balanced flavor includes any hint of sweetness?


Good question John and the answer is yes. A few did have a little sauce on the bark and one had it glazed inbeteeen the slices, a no no but in IBCA if its accepted it gets judged. The top 3 had very little if any at all sweet that i can recall.
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Re: Competition Brisket Roundtable...

Postby Swamp Donkeyz BBQ » Wed Jan 15, 2014 1:22 pm

My smoke time varies from 2 to 2 1/2 hours. I do look at color. Internal temp doesn't play a factor in it. I don't put anything extra in the foil, just the brisket.
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Re: Competition Brisket Roundtable...

Postby jtilk » Wed Jan 15, 2014 5:41 pm

There's always some variation based on the size of the brisket I'm cooking and other variables that play into things. But I generally give it 4- 4.5 hrs of smoke, which puts it at about 165- 170 internal.... wrap for another 2 and it's usually done.
-Josh

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Re: Competition Brisket Roundtable...

Postby Big Ed » Wed Jan 15, 2014 6:23 pm

jtilk wrote:There's always some variation based on the size of the brisket I'm cooking and other variables that play into things. But I generally give it 4- 4.5 hrs of smoke, which puts it at about 165- 170 internal.... wrap for another 2 and it's usually done.

:imwith: Same here!! :lol:
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Re: Competition Brisket Roundtable...

Postby jtilk » Wed Jan 15, 2014 9:06 pm

Big Ed wrote:
jtilk wrote:There's always some variation based on the size of the brisket I'm cooking and other variables that play into things. But I generally give it 4- 4.5 hrs of smoke, which puts it at about 165- 170 internal.... wrap for another 2 and it's usually done.

:imwith: Same here!! :lol:

Sounds like I'm in good company :tup:
-Josh

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Re: Competition Brisket Roundtable...

Postby Swamp Donkeyz BBQ » Wed Jan 15, 2014 9:22 pm

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Re: Competition Brisket Roundtable...

Postby JMoney7269 » Thu Jan 16, 2014 7:04 pm

4 hrs in the smoke 300-310, sometimes high as 350, wrap for 1 hr, rest, slice.
Use a mixture of doctored commercial rubs. No sweet at all! That's for them non bbqing Kansas City folk!
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Re: Competition Brisket Roundtable...

Postby bruno994 » Fri Jan 17, 2014 9:59 am

What is your total cook time? What is your barometer for doneness? How long of a rest do you try and get prior to slicing? Typically my comp briskets cook for a total of 7 1/2 to 8 hours, at 7 1/2 hours I will start the probe test, once the toothpick or probe slides in easily, it gets pulled and off to the warmer box. I shoot for a 3 to 4 hour rest, put the meat on at 2:00 AM, pull it at 10:00 AM, slice it around 1:45 PM for a 2:00 PM turn in.
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Re: Competition Brisket Roundtable...

Postby Swamp Donkeyz BBQ » Fri Jan 17, 2014 2:20 pm

Total cook time averages 5 hours. I use the probe test to check for doneness. However, I do use a thermopen for a probe. I like to know what temp my brisket is finished. Not sure why, OCD? I try to get an hour rest, sometimes we get more, sometimes less, depends on how the cook is going. Rest, slice, au jus bath, box.
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Re: Competition Brisket Roundtable...

Postby jtilk » Sat Jan 18, 2014 9:58 pm

Usually takes about 6 hrs total for me, 4 in the smoke + 2 wrapped...
Resting varies usually about 2 hrs maybe up to 4.
-Josh

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Re: Competition Brisket Roundtable...

Postby js-tx » Mon Jan 20, 2014 10:41 am

What jtilk said..+1
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Re: Competition Brisket Roundtable...

Postby Jeffco » Mon Jan 20, 2014 10:56 am

I usually cook 12-16 lb prime CAB packers in an offset stick burner at 275. 4 hours in mesquite smoke, then pan, add broth, foil, and cook for another 2 hrs and it's usually done. Was resting for about 3 hrs, but am going to reduce this to about 2. I'm also going to switch up the mesquite, might be too much smoke, even for south Texas. Going to try 3 hrs mesquite and 1 hr pecan, then wrap.
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Re: Competition Brisket Roundtable...

Postby jtilk » Mon Jan 20, 2014 11:00 pm

Try a 50/50 with mesquite and pecan or oak. IMO mesquite is a little strong to use by itself, cut it with something a lil more mild. I've had decent results with that.
-Josh

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Re: Competition Brisket Roundtable...

Postby bruno994 » Thu Jan 23, 2014 8:53 pm

Seems to me I missed a huge question early on in this thread, thankfully several others have chimed in with their answers already...
What wood are you using for smoke flavor? I start my fires with charcoal (Kingsford blue bag), then once I'm up to temp, I'll feed the fire Hickory, however lately I have been practicing with Pecan. Once I wrap, then I'll start feeding Oak and Hickory for the remainder of the cook. I have been experimenting with Pecan due to the nice color it gives my chicken skin. With my timing (brisket on at 2:00, wrapped at 6:00, ribs on at 7:30, wrapped at 10:30, chicken on at 9:30, I guess I could use 3 different woods if I wanted to...something to ponder.
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Re: Competition Brisket Roundtable...

Postby Swamp Donkeyz BBQ » Thu Jan 23, 2014 9:16 pm

Post oak

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