Competition Practice
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- TX1911
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Competition Practice
Morning folks!
We've got our big competition coming up in about 10 days, and I am so pumped. Our usual brisket cook had a severe case of COVID about six weeks ago and is still recovering, so he bowed out. That left the brisket up to me. So, me being me, I've been cooking a LOT to try to get a competition recipe right. Hopefully I nailed it this time, but only time will tell!
Started with a 12lb HEB Prime and trimmed it down. The night before the cook, I seasoned it just with SPG. and into the fridge it went!
The next morning (Monday), I wiped off the moisture and any excess rub and injected the flat, following up with a good coating of 407.
While waiting on the pit to get to temp, I was just watching the fire. Thought this was a cool picture. I mean, it was 4:45 on a Monday morning. What else am I going to do?
After a quick 7 hours, or so into the paper it went. The flat probed at 165. This was probably the one thing I would do differently. I would have waited for the color in the center to darken just a little bit more before wrapping.
After 13 hours, the flat was only probing at 194, but I had to get it off to rest so we could eat, being a week night and all. The flat was a little bit tighter than I like it when I pulled it, so I made sure to warn everyone. But, to my surprise, after about an hour rest it had carried over enough so that it was super tender and not over-done. I forgot to take a picture of it whole when I took it out of the paper, but the bark set well.
Every time I see a picture like this, I think of Gator and a post he made on Facebook some years back about not squishing your brisket to see the juices flow out! (I think the exact words were "You know those pictures of people squeezing the juice out of their brisket after they cut it? Yeah, don't do that" or something to that effect) Some things just stick with you!
My slices were a little bit off, but it was every bit as tender as I was hoping for.
Thanks for sticking around this long!
We've got our big competition coming up in about 10 days, and I am so pumped. Our usual brisket cook had a severe case of COVID about six weeks ago and is still recovering, so he bowed out. That left the brisket up to me. So, me being me, I've been cooking a LOT to try to get a competition recipe right. Hopefully I nailed it this time, but only time will tell!
Started with a 12lb HEB Prime and trimmed it down. The night before the cook, I seasoned it just with SPG. and into the fridge it went!
The next morning (Monday), I wiped off the moisture and any excess rub and injected the flat, following up with a good coating of 407.
While waiting on the pit to get to temp, I was just watching the fire. Thought this was a cool picture. I mean, it was 4:45 on a Monday morning. What else am I going to do?
After a quick 7 hours, or so into the paper it went. The flat probed at 165. This was probably the one thing I would do differently. I would have waited for the color in the center to darken just a little bit more before wrapping.
After 13 hours, the flat was only probing at 194, but I had to get it off to rest so we could eat, being a week night and all. The flat was a little bit tighter than I like it when I pulled it, so I made sure to warn everyone. But, to my surprise, after about an hour rest it had carried over enough so that it was super tender and not over-done. I forgot to take a picture of it whole when I took it out of the paper, but the bark set well.
Every time I see a picture like this, I think of Gator and a post he made on Facebook some years back about not squishing your brisket to see the juices flow out! (I think the exact words were "You know those pictures of people squeezing the juice out of their brisket after they cut it? Yeah, don't do that" or something to that effect) Some things just stick with you!
My slices were a little bit off, but it was every bit as tender as I was hoping for.
Thanks for sticking around this long!
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
- OldUsedParts
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Re: Competition Practice
Looks great to me, Counselor - - -
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
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Re: Competition Practice
When you get that bend, you have nailed it. How was your flavor with just straight SPG?
- TX1911
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Re: Competition Practice
Rambo wrote:When you get that bend, you have nailed it. How was your flavor with just straight SPG?
So, it wasn't just straight SPG. I applied the SPG the night before and let it sit. Ended up sitting for about 8 hours. The next morning, while the pit was heating, I wiped off the moisture and any excess rub that hadn't absorbed or melted into the meat. Then I injected and applied the 407 rub. I had tried the 407 before, and let it sit overnight, but the general consensus was that sitting that long brought too much heat. It's really, really good stuff. I think for our purposes we need to not let it sit as long. A shorter time gets a slight bite of heat at the back end as opposed to a strong feeling.
This is the rub:
https://www.sucklebusters.com/bbq-rubs-seasonings/407-bbq-rub/
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
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Vision B Series kamado
Race Crew Drum
- k.a.m.
- Chuck Wagon
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Re: Competition Practice
Good looking brisket TX1911.
Which cook-off are you cooking at?
Which cook-off are you cooking at?
- TX1911
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Re: Competition Practice
k.a.m. wrote:Good looking brisket TX1911.
Which cook-off are you cooking at?
We'll be out at the Fort Bend County Fair. There are still 2 spots open..... Just sayin'
Custom 24x48 offset trailer pit
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- k.a.m.
- Chuck Wagon
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Re: Competition Practice
TX1911 wrote:k.a.m. wrote:Good looking brisket TX1911.
Which cook-off are you cooking at?
We'll be out at the Fort Bend County Fair. There are still 2 spots open..... Just sayin'
Good luck to you!
I will be judging Porter VFW that weekend brother.
- Norway Joe
- Chuck Wagon
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Re: Competition Practice
I have very little experience with brisket but this looks fabulous to me. Wish you good luck in the competition.
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- Cowboy
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Re: Competition Practice
Very nice. Was that fat side up or down? I agree with the 407. Luv that on my chicken.
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- TX1911
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Re: Competition Practice
phillymike wrote:Very nice. Was that fat side up or down? I agree with the 407. Luv that on my chicken.
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On my offset, I have a deflector plate that runs about 2/3 of the way down the cook chamber, so the heat comes from underneath. So, fat cap down.
On my pellet grill, the heat seems to roll and come from the top more, so there, it's fat side up.
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
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Race Crew Drum
- TX1911
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Re: Competition Practice
I threw a chicken on last night to hone that. It was not quite as impressive as the brisket. The technique, in my opinion, was about perfect. The color was right, and the moisture was off the chart. I just needed to work on my flavor profiles. The injection I used didn't quite gel with the Clucker Dust and Honey Peach finishing sauce.
Another positive, that Honey Peach Finishing Sauce is absolutely amazing! Thanks Dan for another phenomenal competition tool!
Another positive, that Honey Peach Finishing Sauce is absolutely amazing! Thanks Dan for another phenomenal competition tool!
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
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Vision B Series kamado
Race Crew Drum
- bsooner75
- High Plains Smoker
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Re: Competition Practice
That’s a heck of a way to Monday
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- Pilgrim
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Re: Competition Practice
Very nice overview of your recent brisket cook. It looks great and I'm sure it was delicious.
- PinoyPitmaster
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Re: Competition Practice
How did you do? Ribs 6th and brisket 9th alway nice to have a walk up
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- TX1911
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Re: Competition Practice
Not our best showing, to be honest. Chicken did not make top 20 which always bothers me. Ribs did not either, so we have to figure those out. Fajitas were 13th, which was pretty good for our new fajita cook (first time competitor). My brisket was 11th. Highest we've done in that category, but still some work to do.
Congratulations on your walks!
Congratulations on your walks!
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
Weber Smokefire EX6
Vision B Series kamado
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