Cookoff Brisket......

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Cookoff Brisket......

Postby Southern Pride BBQ » Mon May 20, 2013 8:41 am

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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Re: Cookoff Brisket......

Postby Gator » Mon May 20, 2013 9:01 am

Well, it looked good to me... :banghead:
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Re: Cookoff Brisket......

Postby bruno994 » Mon May 20, 2013 10:19 am

Looks good! How was your tenderness?
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Re: Cookoff Brisket......

Postby 3 star redneck » Mon May 20, 2013 1:34 pm

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 !!!! :pig:
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Re: Cookoff Brisket......

Postby FR8 Train » Mon May 20, 2013 9:08 pm

Looks great....must have been up against some strong briskets :dont:
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Re: Cookoff Brisket......

Postby Brandon87 » Mon May 20, 2013 11:47 pm

Must've been that new R&O Cube. Better let me take it off your hands! :D
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Re: Cookoff Brisket......

Postby Southern Pride BBQ » Tue May 21, 2013 3:33 pm

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.....
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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......
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Re: Cookoff Brisket......

Postby js-tx » Wed May 22, 2013 4:49 pm

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.
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Re: Cookoff Brisket......

Postby Swamp Donkeyz BBQ » Wed May 22, 2013 8:19 pm

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......

Postby Southern Pride BBQ » Thu May 23, 2013 8:09 am

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 ???
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Re: Cookoff Brisket......

Postby RWBTEX » Thu May 23, 2013 8:44 am

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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Cookoff Brisket......

Postby Swamp Donkeyz BBQ » Thu May 23, 2013 9:25 am

I trim mine down to a quarter inch or less.
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Re: Cookoff Brisket......

Postby bruno994 » Thu May 23, 2013 9:41 am

I take the fat off completely before turn ins.
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Re: Cookoff Brisket......

Postby jtilk » Thu May 23, 2013 4:41 pm

I trim the fat to 1/4- 1/8" ... but I do not remove it completely. IMO a little fat= flavor
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Re: Cookoff Brisket......

Postby js-tx » Thu May 23, 2013 6:23 pm

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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