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 k.a.m. » Wed Dec 16, 2015 12:01 pm

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie. :dont:
What are y'all juicing them with down there? :P :lol:
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Re: Competition Brisket Roundtable...

Postby Finatic » Wed Dec 16, 2015 2:46 pm

RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?


Could be a commercial injection. :dont:
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Re: Competition Brisket Roundtable...

Postby RWBTEX » Sun Dec 20, 2015 5:33 pm

Funny Jeff
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Re: Competition Brisket Roundtable...

Postby RWBTEX » Tue Jan 12, 2016 9:54 am

k.a.m. wrote:
RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie. :dont:
What are y'all juicing them with down there? :P :lol:


Actually KAM it was a couple teams from the houston area where i saw this first, thinking it's popcorn salt myself, those slices were very yellow
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Tue Jan 12, 2016 11:47 am

RWBTEX wrote:
k.a.m. wrote:
RWBTEX wrote:So I guess I'll ask in this thread since it's only at the competitions that I see this. What is it with these weird yellow brisket slices. what the heck is that? Been seeing it more and more frequently, I mean literally some slices have a very yellow color?

Must be a south Texas thing Arnie. :dont:
What are y'all juicing them with down there? :P :lol:


Actually KAM it was a couple teams from the houston area where i saw this first, thinking it's popcorn salt myself, those slices were very yellow

That would explain the yellow for sure Arnie. Some folks will try anything for an edge.
Always remember slow and steady wins the race.

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Re: Competition Brisket Roundtable...

Postby RWBTEX » Wed Jan 13, 2016 11:43 am

I think it was that new Rustoleum latex with the xtra gloss :lol:
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Wed Jan 13, 2016 1:02 pm

RWBTEX wrote:I think it was that new Rustoleum latex with the xtra gloss :lol:

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:
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Re: Competition Brisket Roundtable...

Postby Jcherod » Thu Feb 25, 2016 12:40 pm

The busy season is coming up.. I'll be competing for the first time this year and have just one question.

Are you supposed to turn in slices from the flat or the point? I haven't seen it mentioned in any of the rules for the comps I'm registered for
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Re: Competition Brisket Roundtable...

Postby erichasaces » Thu Feb 25, 2016 12:49 pm

Generally teams turn in slices of the flat, and in KCBS a lot of teams turn in burnt ends from the point. That being said, I know there are at least a couple teams out around Texas that make slices from the point and just turn those in.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Feb 25, 2016 12:58 pm

Which ever you feel gives you the best chance of hitting. With the new thickness rules in effect for IBCA turning in point slices will be easier. Just remember meat side up no fat can be on the top of your slices.
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Re: Competition Brisket Roundtable...

Postby Finatic » Thu Feb 25, 2016 1:35 pm

I doubt you'll be able to turn in all of your slices (minimum of 7) from the point. At best you'd be mixing slices from the point and flat in the same box. Doesn't work very well on appearance but that may not be an issue in the events you'll be cooking in (unless your cooking in KSBS). I typically turn in slices from the flat.
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Re: Competition Brisket Roundtable...

Postby Speed » Thu Feb 25, 2016 6:32 pm

I think you will find the majority of cooks turning in slices from the flat. I have only seen the point sliced and turned in on very rare occasions. Unless you do some pretrimming on the point before you cook it, I would just stick with the flat.
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Re: Competition Brisket Roundtable...

Postby Jcherod » Thu Feb 25, 2016 6:40 pm

Great!
Thanks for the advise. Not to play catchup from 2 years ago...

I cook at 325 degrees fat side up for about 4 hours over half mesquite and live oak then wrap in butcher paper and continue cooking for another 2-2.5 hours. Then pull and rest in cooler for 3 hours. No sauce or glaze. Inject the night before with my own injection and rub an hour before cooking with my own rub.

Friends and family seem to like it but the judges are the ones who count. My first comp ever is next weekend in San Antonio. TTHA Bucks and BBQ
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Re: Competition Brisket Roundtable...

Postby TwoGuysBBQ » Fri Feb 26, 2016 8:58 am

We typically prefer to turn in from the point just depends on which turns out best. IE: Smoke ring and moisture. JCEROD we wont be competing at Bucks and BBQ this year "do to our sponsor being in the oilfield business and the industry being slow" but I will be out there walking around. What's your team name?

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Re: Competition Brisket Roundtable...

Postby Jcherod » Fri Feb 26, 2016 11:49 am

Wrecking Q.
I'll be in spot C27.
Come on over

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