Competition Brisket Roundtable...
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- SAYWIN*BBQ*TEAM
- Pilgrim
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Re: Competition Brisket Roundtable...
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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- Pilgrim
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Re: Competition Brisket Roundtable...
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?
If you go to central or north Texas, are they using mesquite, or, do they use other woods?
- TX1911
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Re: Competition Brisket Roundtable...
Here, around Houston, it tends to be either oak, pecan, or a mixture of the two.
We use 100% oak.
We use 100% oak.
Custom 24x48 offset trailer pit
Weber Smokefire EX6
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Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
- k.a.m.
- Chuck Wagon
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Re: Competition Brisket Roundtable...
Red oak and hickory for me.
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- Pilgrim
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Re: Competition Brisket Roundtable...
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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- Pilgrim
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Re: Competition Brisket Roundtable...
I wonder if it is possible to win Brisket in a large comp now unless you use Wagyu beef?
- k.a.m.
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Re: Competition Brisket Roundtable...
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.
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- Pilgrim
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Re: Competition Brisket Roundtable...
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.
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.
- GRailsback
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Re: Competition Brisket Roundtable...
I suspect there are not many winning that do not inject.
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- Pilgrim
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Re: Competition Brisket Roundtable...
GRailsback wrote:I suspect there are not many winning that do not inject.
They are all injecting now.
They even inject Ribs. Ughhh
- GRailsback
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Re: Competition Brisket Roundtable...
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.
- k.a.m.
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Re: Competition Brisket Roundtable...
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.
- GRailsback
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Re: Competition Brisket Roundtable...
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.
- k.a.m.
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Re: Competition Brisket Roundtable...
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.
- GRailsback
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Re: Competition Brisket Roundtable...
And that is winning in comps?
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