Brisket Competition

KyNola · April 25, 2012, 07:08:21 AM

Yesterday after visiting with Smoker Pete for a while I walked down to a small BBQ supply store. They asked if I was going to enter their brisket competition. It's kind of a weird competition in that you can cook a brisket using whatever method you choose(slow cooker, grill, oven baked, smoker, etc). You cook it at home and bring a turn-in box to their location at a specified time. I decided to enter it. My only concern was the turn-in box taken to their location so I have come up with what I think will work. I have a banquet type table that folds in half. I'm going to throw it in the back of my vehicle and slice the brisket right on the street so it will be as moist and hot as possible when I turn it in. I'll be smokng mine in the MAK. I happen to know that one of the mutiple grand champion winning Paducah BBQ Fest teams will be participating as well. These guys compete all over the place and have the hardware to prove it.

I really want to make a good showing so any suggestions you guys may have would be appreciated.

Funny part is less than an hour before entering the contest I had told Smoker Pete that I don't do competition cooking as it is too much work. ;D

mikecorn.1 · April 25, 2012, 07:27:47 AM

Good luck, Larry. If you get around to it, pics would be nice.

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KyNola · April 25, 2012, 07:34:51 AM

Thanks Mike. Will shoot some pics if I don't forget. I am going to practice cook two briskets to get a feel for time and then for competition I am going to cook two and choose which one I want to turn in. Going to go simple. Rub with Zach's Brisket Rub and into the MAK at 225 until an IT of 185. At least that's my plan thus far.

Kahunas · April 25, 2012, 07:58:23 AM

Sounds like a plan to me.....good luck.

Wildcat · April 25, 2012, 03:25:22 PM

Go get 'em Larry!

slowpoke · April 25, 2012, 04:18:21 PM

Do they need any taste testing judges?I would love to be one of those lucky judges.GOOD weather Larry.You got the expereance.You don't need luck.I'm in you corner.

smoker pete · April 25, 2012, 04:58:27 PM

I like to take mine to about 200º and then FTC for 3 hours ... but the beauty of it is that I'm in Paducah and we're having lunch tomorrow so we can talk about it ;D ;D Life is good!!

SouthernSmoked · April 25, 2012, 05:21:21 PM

Oh Heck Ya!! Comp!

This one sounds a lot like the Pulled Pork Comp that St. E. holds annually here in the Cincy area. Participants can use whatever method they choose, same as what Larry stated, but they have to set up a booth there and enter either a pulled pork sammie or pulled pork on a plate.

Larry, I like the idea of slicing there, hot and moist.

Good luck!

ghost9mm · April 25, 2012, 05:37:09 PM

Larry what ever you do, good luck my friend we are all going to be pullin for you....

10.5 Mobile · April 25, 2012, 05:54:57 PM

Go get em Larry! ! Whatever you do in your practice runs. Make damn sure you follow it when cooking for the comp.Don't be trying to reinvent the wheel in the middle of a comp cook. It will just through all your timing off and screw everything up. We won't mention who did that in a comp well not in public

OU812 · April 25, 2012, 07:02:32 PM

Good luck Larry, I'm pullin for ya from way over here. ;D

SouthernSmoked · April 25, 2012, 07:19:10 PM

Quote from: 10.5 Mobile on April 25, 2012, 05:54:57 PM
Go get em Larry! ! Whatever you do in your practice runs. Make damn sure you follow it when cooking for the comp.Don't be trying to reinvent the wheel in the middle of a comp cook. It will just through all your timing off and screw everything up. We won't mention who did that in a comp well not in public

Don't I know it!

Dang that hurt Chris! Talking about rub.... OK, I'll shut up now.

Larry, here is my motto....

Let's raise our glasses to fire and smoke
Especially that is from hickory and oak.
May our briskets be moist
and our ribs be tender.
May we recover swiftly
from last nights bender.
May we all cook with joy
and not with rage.
And may one of us here
Be the last one on stage.

Good Luck!

hal4uk · April 25, 2012, 08:22:17 PM

Cook up some bacon and reserve the grease.
Totally emulsify the cooked bacon and the grease.
Inject in the brisket to double original size.
Smoke as usual, slice, and arrange on platter.
Top with with chopped bacon.

Habanero Smoker · April 26, 2012, 02:28:16 AM

Good luck, and I hope you take it all! This competition sounds like a chili contest; anything goes.

Kahunas · April 26, 2012, 09:44:17 AM

Quote from: hal4uk on April 25, 2012, 08:22:17 PM
Cook up some bacon and reserve the grease.
Totally emulsify the cooked bacon and the grease.
Inject in the brisket to double original size.
Smoke as usual, slice, and arrange on platter.
Top with with chopped bacon.

HOLY CRAP that sounds good.