Competition Brisket Roundtable...

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

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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.
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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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