Competition Brisket Roundtable...

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

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SAYWIN*BBQ*TEAM
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Re: Competition Brisket Roundtable...

Postby SAYWIN*BBQ*TEAM » Thu Feb 02, 2017 4:44 pm

Hello all! anyone out there interested in a brisket comp this Sunday at Lake Whitney? I would like to try and throw down for a 100% payback brisket comp ... Let me know
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Wed May 10, 2017 9:14 am

I am curious about woods used in comps. Down in South Texas, Mesquite is king. A lot of cookers are soaking the wood or using green wood to get even more, heavy smoke. At home, we like Oak for our brisket, but in comps mesquite seems to be the norm.

If you go to central or north Texas, are they using mesquite, or, do they use other woods?
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Re: Competition Brisket Roundtable...

Postby TX1911 » Wed May 10, 2017 9:54 am

Here, around Houston, it tends to be either oak, pecan, or a mixture of the two.

We use 100% oak.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Wed May 10, 2017 8:24 pm

Red oak and hickory for me.
Always remember slow and steady wins the race.

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Re: Competition Brisket Roundtable...

Postby Chuck B » Sat Jun 17, 2017 11:08 am

erbeman wrote:Good thread Bruno. I like it. So for those of you over here in the Frisco/Plano/McKinney area, where are you buying flats from. I can't find them anywhere. I even recently got a Costco membership thinking I would be buying briskets from there. They have no selection, at least every time that I've been. They only carry choice packers, big ones. Never seen a Prime or a flat there. It pretty frustrating. One time I went and they didn't even have briskets!

There is a Meat market on Parker almost to 45. It's called Hershe's they should have what your looking for.
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Tue Jul 04, 2017 4:14 pm

I wonder if it is possible to win Brisket in a large comp now unless you use Wagyu beef?
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Tue Jul 04, 2017 9:26 pm

Ranchertx wrote:I wonder if it is possible to win Brisket in a large comp now unless you use Wagyu beef?

Sure it is.
We cook HEB primes.
1st place brisket 34 tough teams in Cleveland Texas.
17362425_1433365580036368_8484190469216045566_n.jpg
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Wed Jul 05, 2017 11:53 am

Nice KAM, I love the HEB prime.

I see the people in the top 2 here lately in the really big contests, and I know they are using Wagyu. Personally, I hate this trend because unless you place in the top two you cannot come out on that cut of meat.
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Re: Competition Brisket Roundtable...

Postby GRailsback » Wed Jul 05, 2017 12:31 pm

I suspect there are not many winning that do not inject.
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Wed Jul 05, 2017 7:28 pm

GRailsback wrote:I suspect there are not many winning that do not inject.

They are all injecting now.
They even inject Ribs. Ughhh
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Re: Competition Brisket Roundtable...

Postby GRailsback » Wed Jul 05, 2017 8:06 pm

I know, and I don't agree with it, but until somebody puts a stop to it, which I see no indication that that will happen, then that is the way it will be.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Jul 06, 2017 6:18 am

I know a few teams that still hit with non injected briskets but their calls in the top 3 are dwindling. The popular thing now is saucing the brisket and that is hitting right now.
Always remember slow and steady wins the race.

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Re: Competition Brisket Roundtable...

Postby GRailsback » Thu Jul 06, 2017 9:30 am

KAM, can you define "saucing" brisket? Are you talking about glazing one like ribs? What does it do to the bark? I suspect if it is a sugar based sauce it helps it? I have just never been a proponent of altering the internals of a brisket, or I should say I have never been a fan of the rules allowing to do so.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Jul 06, 2017 10:21 am

GRailsback wrote:KAM, can you define "saucing" brisket? Are you talking about glazing one like ribs? What does it do to the bark? I suspect if it is a sugar based sauce it helps it? I have just never been a proponent of altering the internals of a brisket, or I should say I have never been a fan of the rules allowing to do so.

Just before turn in open a bottle of BBQ sauce then paint the top of your brisket like a meat loaf and put back on the cooker to set.
Always remember slow and steady wins the race.

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Re: Competition Brisket Roundtable...

Postby GRailsback » Thu Jul 06, 2017 10:26 am

And that is winning in comps?

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