Competition Brisket Roundtable...
Moderator: TBBQF Deputies
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Competition Brisket Roundtable...
As we near the beginning of the 2014 comp season, I thought we could start a series of "Roundtables" discussing each of the 3 main IBCA / Texas comp meats beginning with brisket. Not necessarily to give away any secrets, but give enough ideas and tips to help some of the newbies and maybe teach an old dog or 2 a new trick. I'll post the first question below and maybe we can just go from there...
Let's get it started...
What kind of brisket(s) are you cooking? I am currently cooking IBP Prime that I'm getting from a local meat supplier. I have only cooked them for 2 comps since switching from HEB Choice, but I have been extremely happy with the finished product, plus I'm getting them for $2.49 a pound.
Next...
Let's get it started...
What kind of brisket(s) are you cooking? I am currently cooking IBP Prime that I'm getting from a local meat supplier. I have only cooked them for 2 comps since switching from HEB Choice, but I have been extremely happy with the finished product, plus I'm getting them for $2.49 a pound.
Next...
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- Swamp Donkeyz BBQ
- Outlaw
- Posts: 1932
- Joined: Tue Oct 16, 2012 2:26 pm
- Location: Huntsville, Tx
- Contact:
Re: Competition Brisket Roundtable...
Generally HEB Choice.
-
- Outlaw
- Posts: 2008
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Competition Brisket Roundtable...
Depends on the size of the comp, (as in the $$ at stake) and what I can find. Larger comps I buy prime... only makes sense to spend an extra $20-30 for the purse that is available. But thats the exception.... usually it's a choice cut or a good looking select, in about the 12 lb range. The cut is alot more important if you're not injecting as it will help the brisket stay moist due to the marbling content, however if you're injecting you'll be adding alot more moisture into the meat that other wise wouldnt be there.
Things I look for: good marbling, even flat from left to right and if possible one with not too much variation from the point to flat, I try to find them as level as possible with consistent thickness, to me this aids in a consistent cook throughout the cut. Things I like to avoid: alot of hard fat, briskets that are stiff and discolored meat.
The CAB label virtually means nothing to me personally. Simply because a cow labeled as "angus" at the sale has to meet the following criteria: "black". So unless the black ones taste better than the red or white ones I see no need for that. Just my .02
Things I look for: good marbling, even flat from left to right and if possible one with not too much variation from the point to flat, I try to find them as level as possible with consistent thickness, to me this aids in a consistent cook throughout the cut. Things I like to avoid: alot of hard fat, briskets that are stiff and discolored meat.
The CAB label virtually means nothing to me personally. Simply because a cow labeled as "angus" at the sale has to meet the following criteria: "black". So unless the black ones taste better than the red or white ones I see no need for that. Just my .02
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
-
- Bandolero
- Posts: 609
- Joined: Sat May 31, 2008 5:02 pm
- Location: Allen, TX
- Contact:
Re: Competition Brisket Roundtable...
upper choice grade, Cab natural fed, no antibiotic, flats weighin bout 5 to 6 pounds. Well marbled with no thin edges. Aint cheap at $5.99 a pound but no waste or trimmin needed.
-
- Wrangler
- Posts: 57
- Joined: Sat Feb 16, 2013 11:12 am
- Location: Round Rock, TX
- Contact:
Re: Competition Brisket Roundtable...
I generally pick up an IBP from Sam's. Good selection, looking for good fat content and a thick flat.
- NPayne1
- Rustler
- Posts: 221
- Joined: Fri Dec 07, 2012 1:56 pm
- Location: San Antonio
- Contact:
Re: Competition Brisket Roundtable...
Don't care about the grade, that's based on the cow as an overall and doesn't guarantee the brisket will be good. I hand sort thru the packers every time I go to the store. Look for good marbling, consistent thickness, and easily flexible. Also, 12-15 pounders only, any bigger and they are tough, any smaller and they are hard to cook.
-
- Wrangler
- Posts: 64
- Joined: Wed Jun 12, 2013 12:13 pm
- Contact:
Re: Competition Brisket Roundtable...
I cook choice or prime excel from Costco in the 15lb range.
-Allen Day
Sons of Barbecue
Pitmaker trailer with Vault and Grillmeister
Sons of Barbecue
Pitmaker trailer with Vault and Grillmeister
- Big Ed
- Outlaw
- Posts: 2343
- Joined: Sat May 02, 2009 9:35 pm
- Location: Ft. Worth, Texas
- Contact:
Re: Competition Brisket Roundtable...
Been cooking 5 to 7lb CAB flats from Sams, There about $4 a pound but like Dave said its all meat!!
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- egghead
- Egg Master
- Posts: 4119
- Joined: Sun Jul 12, 2009 6:30 am
- Location: Corpus Christi
- Contact:
Re: Competition Brisket Roundtable...
Not a competition guy here - only judge I have sleeps in my bed.
Considering Bid Ed's success, I am now a 5-7# CAB flat from Sam's Egger
Considering Bid Ed's success, I am now a 5-7# CAB flat from Sam's Egger
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- limey
- Deputy
- Posts: 3613
- Joined: Sun May 31, 2009 7:10 pm
- Location: Burleson,Texas
- Contact:
Re: Competition Brisket Roundtable...
Sams flats as well, For home use HEB is the place.
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
-
- Outlaw
- Posts: 2008
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Competition Brisket Roundtable...
egghead wrote:Not a competition guy here - only judge I have sleeps in my bed.
Considering Bid Ed's success, I am now a 5-7# CAB flat from Sam's Egger
You act like this Big Ed fella can cook (a lil sarcasm there)
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: Competition Brisket Roundtable...
On to the next question...
Are you injecting? And if so, what? I am currently using copycat Reserve and did for all of 2013, as well as starting off 2014. I mix by the directions included on the bag of injection, 3/4 cup mixture to 2 1/2 cups liquid (half and half beef broth and water). I do recommend mixing the injection up about 2 hours ahead of time, refrigerate, then inject. In my experience, the 2 hours really help with the thickness and potency of the injection to me.
Are you injecting? And if so, what? I am currently using copycat Reserve and did for all of 2013, as well as starting off 2014. I mix by the directions included on the bag of injection, 3/4 cup mixture to 2 1/2 cups liquid (half and half beef broth and water). I do recommend mixing the injection up about 2 hours ahead of time, refrigerate, then inject. In my experience, the 2 hours really help with the thickness and potency of the injection to me.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- NPayne1
- Rustler
- Posts: 221
- Joined: Fri Dec 07, 2012 1:56 pm
- Location: San Antonio
- Contact:
Re: Competition Brisket Roundtable...
No injection for me. So far I have found I don't need it. I'm not opposed to it, just believe in the saying "if it ain't broke don't fix it".
- erbeman
- Bandolero
- Posts: 592
- Joined: Thu Jan 10, 2013 8:15 am
- Location: Frisco, TX
- Contact:
Re: Competition Brisket Roundtable...
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!
Smokin Erbe
UDS
Weber One Touch
UDS
Weber One Touch
- Swamp Donkeyz BBQ
- Outlaw
- Posts: 1932
- Joined: Tue Oct 16, 2012 2:26 pm
- Location: Huntsville, Tx
- Contact:
Competition Brisket Roundtable...
We've been using Butchers Prime. Mixed a little stronger than half strength, according to the directions. At full strength it seems to be a little thick.
Return to “Competition BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 2 guests