Cookoff Brisket......
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- Southern Pride BBQ
- Bandolero
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Cookoff Brisket......
I have placed several times in the past with this brisket, this weekend we had 32 teams at Clifton and I didn't make final table (18 teams) out of 32 with this brisket....... kinda upsetting but that's the way BBQ cook-offs go......
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IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
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Re: Cookoff Brisket......
Well, it looked good to me...
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- bruno994
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Re: Cookoff Brisket......
Looks good! How was your tenderness?
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Re: Cookoff Brisket......
Looks good from here brutha , were you happy with th flavor and texture??? If you are then keep cooking it and force feed them taste impaired judges !!!!
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Re: Cookoff Brisket......
Looks great....must have been up against some strong briskets
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- Brandon87
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Re: Cookoff Brisket......
Must've been that new R&O Cube. Better let me take it off your hands!
- Southern Pride BBQ
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Re: Cookoff Brisket......
Man the texture and tenderness was spot on, I guess it got on the wrong table....... I'm not gonna change anything about it might just win with it next cookoff.....
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
- js-tx
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Re: Cookoff Brisket......
Looks good to me too.
You may want to sit out a comp. and judge instead. I would try to judge final tables that way you can taste what the top teams are turning in. A lot of good comp. cooks are also head judges or assistants so they have a good idea of what's winning.
You may want to sit out a comp. and judge instead. I would try to judge final tables that way you can taste what the top teams are turning in. A lot of good comp. cooks are also head judges or assistants so they have a good idea of what's winning.
- Swamp Donkeyz BBQ
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Re: Cookoff Brisket......
I wouldn't change a thing. I walk regularly in brisket and then, BAM, one cook off without a walk and then next comp, it's back to buisness. I think it's just a matter of what table it landed on.
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Re: Cookoff Brisket......
ANother question: I've heard both ways, but do yall leave the fat on or trim it off the brisket? I've always trimmed some of it off, but I don't wanna take it all off because some people like the fat ???
Southern Pride BBQ Cooking Team, Waco TX
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
IF you can't Barbeque with the big dogs, stay on the Porch !!!
Now, I'm gonna put this charcoal in a nice Geometrical shape, called a PILE......
- RWBTEX
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Re: Cookoff Brisket......
Wrong tables do happen and it is usually when you really think your turn in is the best you ever made lol.
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Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
- Swamp Donkeyz BBQ
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Cookoff Brisket......
I trim mine down to a quarter inch or less.
- bruno994
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Re: Cookoff Brisket......
I take the fat off completely before turn ins.
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Re: Cookoff Brisket......
I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor
-Josh
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- js-tx
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Re: Cookoff Brisket......
jtilk wrote:I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor
That's what I try to do too.
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