Competition Brisket Roundtable...

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

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Cowtown
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Re: Competition Brisket Roundtable...

Postby Cowtown » Fri Jan 24, 2014 10:41 am

I really don't understand competition BBQ... :dont:
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Re: Competition Brisket Roundtable...

Postby Ramtuf6 » Fri Jan 24, 2014 11:05 am

Cowtown wrote:I really don't understand competition BBQ... :dont:



What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!
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Re: Competition Brisket Roundtable...

Postby 3 star redneck » Fri Jan 24, 2014 11:14 am

What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it![/quote]


Yep!!! That pretty much sums it up!! :violent: :joker:
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Re: Competition Brisket Roundtable...

Postby bruno994 » Fri Jan 24, 2014 11:24 am

Those who have never competed will never understand...all it took was once and the hook was set!
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Re: Competition Brisket Roundtable...

Postby RWBTEX » Fri Jan 24, 2014 11:34 am

Ramtuf6 wrote:
Cowtown wrote:I really don't understand competition BBQ... :dont:



What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!



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Re: Competition Brisket Roundtable...

Postby jtilk » Fri Jan 24, 2014 1:22 pm

Ramtuf6 wrote:
Cowtown wrote:I really don't understand competition BBQ... :dont:



What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!


... and yet somehow these fiasco's, we refer to as cookoffs get us addicted. lol
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Re: Competition Brisket Roundtable...

Postby jtilk » Fri Jan 24, 2014 1:24 pm

But to resume the topic...

I cook with pecan and oak. Primarily because that is whats in abundance down here and works well with all my meats.
If I'm doing something more along the lines of grilling, like steaks or fajitas I'll use a lil mesquite simply because it's not exposed to it near as long.
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Re: Competition Brisket Roundtable...

Postby BigDave » Sat Jan 25, 2014 8:21 am

Ramtuf6 wrote:
Cowtown wrote:I really don't understand competition BBQ... :dont:



What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!


Good Lawdy Miz Clawdy!!!!! I do believe this hear response is the best answer to why we do bbq comps! :cheers: :cheers:
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Re: Competition Brisket Roundtable...

Postby Ramtuf6 » Sun Jan 26, 2014 2:08 pm

BigDave wrote:
Ramtuf6 wrote:
Cowtown wrote:I really don't understand competition BBQ... :dont:



What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!


Good Lawdy Miz Clawdy!!!!! I do believe this hear response is the best answer to why we do bbq comps! :cheers: :cheers:



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Re: Competition Brisket Roundtable...

Postby Cowtown » Mon Jan 27, 2014 4:40 pm

3 star redneck wrote:What's not to understand! You spend a bus load of money buying the best meats you can. Then on the weekend you do the best job preparing and cooking it. Turn it in and then some yahoo off the streets whose idea of good bbq is Bill Miller, gets to judge it. You leave disappointed but excited that you get to do the same thing the following weekend. I love it!



Yep!!! That pretty much sums it up!! :violent: :joker:[/quote]

Sorry I should have clarified because trust me I love it to I can't think of many better ways to spend a weekend so much fun. What I meant was I don't get where the judging standard comes from I guess. I mean what I like to eat vs. what wins a competition are two completely different things. That's just me and sorry for the confusion.
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Re: Competition Brisket Roundtable...

Postby bruno994 » Tue Jan 28, 2014 3:52 pm

Are you using a sauce glaze on your brisket or just letting the au jus do it's magic? No sauce on brisket for me, just a dip in the pool and turn it in. I do open the foil in my warmer a few minutes before I start slicing to reset the bark.
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Re: Competition Brisket Roundtable...

Postby jtilk » Tue Jan 28, 2014 4:01 pm

No glaze, no sauce here... I dont ever care for the painted look with the au jus.
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Re: Competition Brisket Roundtable...

Postby FR8 Train » Tue Jan 28, 2014 8:02 pm

I see and hear about sauced briskets (Not the slices but the outside before sliced) a lot these days. Wondered how prevalent it actually was in Texas. I figured it to be more of a kcbs thing but it looks as though it's found its way to Texas, and the teams doing it seem to place really well. I've been holding out but may start kicking the tires.
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Re: Competition Brisket Roundtable...

Postby JMoney7269 » Tue Jan 28, 2014 9:10 pm

When we cook briskets in the vault, it gets B&B oak lump, a chunk of semi seasoned pecan heart wood and cherry for a nice appealing smoke ring. Now in the magnum sniper I cook with pecan and post oak 1/1 ratio and get a lot better flavor now on the offset compared to the vault. It's a cleaner flavor but smokier, but not the kind you belch like some competition stick burners brisket. I have judged some before that were pretty bad. We do glaze our brisket before slicing but it's more of a savory Demi glacé.
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Re: Competition Brisket Roundtable...

Postby txluke » Thu Feb 06, 2014 11:12 pm

Let me jump in. I cook Akaushi wagyu briskets that I get from a local supplier for $5/lb. I inject with a homemade brew and season with a combo of sucklebusters and other commercial seasonings. I use my UDS with an iq110 set at 350 fat side down for 2 1/2 hrs then put in foil pan for another 1 1/2 hrs. I pull off and put in an ice chest to rest for 3 to 4 hrs. I cook with kingsford comp charcoal with pecan chunks. No sauce.

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