Proud Papa of triplets!

[KyNola]

Wagyu Beef Brisket triplets that is.  They weighed in at 11 lb 7 oz, 13 lb 0 oz and 13 lb 3 oz.  Already had a big brother Wagyu brisket in the freezer at 14 lb 6 oz.  Have a brisket cooking competition coming up next weekend so this weekend Jan and I will be test cooking the 11 pounder one day and 14 pounder the next day this weekend to check for time.  Competition cook will be the two 13 pounders and then I will choose which one I will slice and turn in.

Going very simple. Zach's Brisket Rub and smoked in the MAK at 225 degrees using BBQer's Delight hickory pellets to an IT of 180.  It should cruise on up to 185 which is what I am looking for.  Should still be very moist and slice cleanly.

I intend to win this thing and I am going up against some very serious competition cooking teams that compete all over the place and have the Grand Champion hardware to back it up.  I want those guys to look at me and say "Who the f__k is that guy?" 8) Yeah, I'm that competitive.

Any suggestions from you guys would be welcome.

[muebe]

Never cooked for a comp before so I will not be much of help. Your plan sounds good to me and good luck with the comp ;)

[ghost9mm]

Good Luck my friend, at least with the wagyu Beef Briskets you are giving yourself a good start..we will be pullin for you partner...

[Keymaster]

Never have done competition but I hope you win Kynola, sounds like fun!!! Good Luck Mister!!

[hal4uk]

Any suggestions from you guys would be welcome.

Uhhh...  Brisket plan sounds perfect.
I think you should "go all Joe Namath"...
...and tell 'em you're gonna kick their @sses to Possum Trot before you do it  ;)  ;D  8)

[SiFumar]

Best of Luck!  You'll rock the competition!

[mikecorn.1]

Good luck!

[3rensho]

Wow, that sounds like a challenge but I'm rootin' fer ya.  Good luck.  Can't wait for the pix. 

[SouthernSmoked]

Good luck Larry!

Kick their a$$!

[KyNola]

Thanks everyone.   I have a question for you.  Anybody have an idea on how I can get a nice gloss or sheen on the individual slices of meat that will be in the turn-in box?  I want something that will not add any type of foreign flavor to the meat itself.  I'm think beef stock mixed with something.  I just don't know what the "something" is.  Any ideas?

What do you think Mark?  And thank you. ;)

I'm also going to collect and save all of the drippings from the two test briskets to use in the "paint" after defatting and straining.

[Wildcat]

Sorry Larrry but I have no idea. I may be wrong, but I would think that with Wagyu it will look perfect as is. A good portion of the battle is quality of meat.

Good luck. I wish I could be a taster.

Rick

[SouthernSmoked]

Thanks everyone.   I have a question for you.  Anybody have an idea on how I can get a nice gloss or sheen on the individual slices of meat that will be in the turn-in box?  I want something that will not add any type of foreign flavor to the meat itself.  I'm think beef stock mixed with something.  I just don't know what the "something" is.  Any ideas?

What do you think Mark?  And thank you. ;)

I'm also going to collect and save all of the drippings from the two test briskets to use in the "paint" after defatting and straining.

Larry, my first thought was to remove the brisket from the foil and save the accumulated juices. Strain the juices to remove any grease or foreign objects and pour into a sauce pan. Warm the juices and pass the slices through before building your turn-in box.

Note: I have started placing a foil pan below the brisket while cooking to capture the nature juices and then add them to the brisket as I foil.

I hope this makes sense.

[FLBentRider]

Good luck Larry!

I was going to suggest the drippings/defat/paint thing, but you have that covered.

[KyNola]

Thank you Mark and Randy.  And Mark, thank you for the phone call.  I appreciate the details you gave me.

[Habanero Smoker]

Good luck. Reading your previous post, it doesn't sound like they are using KCBS rules, so I don't have much advise.

As I posted in another thread, I spoke with a pitmaster a few weeks ago, who was a judge that day at my table. After judging the brisket, what this one pitmaster stated he does to give it a good sheen is after he dips them in an au jus he then lightly paints each piece with warm Agave or honey. He prefers Agave, but I would be concern that would be too sweet. Get a honey that is light in flavor, avoid those type or honey that have a strong floral flavor, and use a small brush to paint each individually. What Mark suggested works well, but often by the time it gets to the judges, the meat looks moist but there is very little sheen. If you are looking at some of the sample boxes on the BBQ-Critic, remember those pictures are taken immediately after the box is prepared.