Work brisket competition

Money_Hillbilly

@Powak I have participated in a local competition for 3 years.  I have done a number of practice briskets and have landed on the following suggestions.  I always slather, inject and rub the day before and place covered in cling wrap in the fridge.  I have gone back and forth between foil and butcher paper.  I have learned to produce consistent briskets with either method.  I prefer foil since the paper makes a grease filled super mess.  I cook on a rack over a foil pan so I prefer to wrap foil over the brisket and pan to save the aujus.  It is very easy to tighten up the bark by removing the foil for 10 or so minutes prior to removing from the smoker.  I also spritz often with water after about an hour.  By using a fine mist, it won’t wash off your rub and will help build a very nice bark.  Hopefully these suggestions will help.  I have won first places 3 years in a row.

Mark_B_Good

Holy bark baby, those are the darkest briskets I've ever seen!

Powak

Mark_B_Good said:

Holy bark baby, those are the darkest briskets I've ever seen!

When they come out looking like Keith Richards lungs, you know they’ve got to be good!

Powak

Money_Hillbilly said:

@Powak I have participated in a local competition for 3 years.  I have done a number of practice briskets and have landed on the following suggestions.  I always slather, inject and rub the day before and place covered in cling wrap in the fridge.  I have gone back and forth between foil and butcher paper.  I have learned to produce consistent briskets with either method.  I prefer foil since the paper makes a grease filled super mess.  I cook on a rack over a foil pan so I prefer to wrap foil over the brisket and pan to save the aujus.  It is very easy to tighten up the bark by removing the foil for 10 or so minutes prior to removing from the smoker.  I also spritz often with water after about an hour.  By using a fine mist, it won’t wash off your rub and will help build a very nice bark.  Hopefully these suggestions will help.  I have won first places 3 years in a row.

Holy smokes those look killer!!!  Do you also let the meat sit out on the counter and come up to close to room temperature before throwing on the smoker?

GrateEggspectations

I read the title as “worst brisket competition” and silently mused to myself that maybe I finally had a shot at winning a bbq competition. 

Yours looks great!

Langner91

If I entered the worst brisket competition, I would lose to my co-worker who honestly believes a brisket flat and a tri-tip are the same cut of meat. 

He was asked to leave the Sam's for arguing with a pimply faced kid filling the meat cooler until the manager had to get involved.

Money_Hillbilly

@Powak I put my briskets on cold, (unlike steaks and tritips).  It absorbs smoke while cold so getting it in there longer helps with the smoke profile. 

fishlessman

serve it like this on a platter

RyanStl

Legume said:

This is gonna sound stupid to some, but I’ve had great luck and lots of compliments when I paint the brisket with a vinegar and sugar slurry as I wrap it.  The fat and juices melt into the slurry and it all gives you a bbq sauce-like bark that is incredible.  Don’t cook above 275 and unwrap and set the bark at the end, like is done with 321 ribs.

I don't know, would have to sample, but vinegar on brisket doesn't sound good.

I have to look up this foil boat method. Never heard of it 

Legume

RyanStl said:

Legume said:

This is gonna sound stupid to some, but I’ve had great luck and lots of compliments when I paint the brisket with a vinegar and sugar slurry as I wrap it.  The fat and juices melt into the slurry and it all gives you a bbq sauce-like bark that is incredible.  Don’t cook above 275 and unwrap and set the bark at the end, like is done with 321 ribs.

I don't know, would have to sample, but vinegar on brisket doesn't sound good.

I have to look up this foil boat method. Never heard of it 

It’s probably a bad idea, I’d skip the vinegar.

loco_engr

old trick from Thirdeye . . . rub with Morton Tender Quick, rinse after 10 minutes . . . produces a nice smoke ring
HTH

Thatgrimguy

Nothing I have ever done has made as much of a difference as a really long 6+ hour rest.

Powak

Thatgrimguy said:

Nothing I have ever done has made as much of a difference as a really long 6+ hour rest.

And I’m actually thinking about doing something like that for this. Possibly making this cook an early all-nighter into the day if the comp and then resting all day till feed time in maybe my crock pot.

caliking

Legume said:

RyanStl said:

Legume said:

This is gonna sound stupid to some, but I’ve had great luck and lots of compliments when I paint the brisket with a vinegar and sugar slurry as I wrap it.  The fat and juices melt into the slurry and it all gives you a bbq sauce-like bark that is incredible.  Don’t cook above 275 and unwrap and set the bark at the end, like is done with 321 ribs.

I don't know, would have to sample, but vinegar on brisket doesn't sound good.

I have to look up this foil boat method. Never heard of it 

It’s probably a bad idea, I’d skip the vinegar.

I'm no brisky expert, but you may be on to something. The vinegar maybe tenderizes the protein a bit. Sugar + vinegar is a nice flavor combo IMO. Also the basis for many bbq sauces. The sugar itself likely carmelizes  a bit, and may add to the bark?

Legume

caliking said:

Legume said:

RyanStl said:

Legume said:

This is gonna sound stupid to some, but I’ve had great luck and lots of compliments when I paint the brisket with a vinegar and sugar slurry as I wrap it.  The fat and juices melt into the slurry and it all gives you a bbq sauce-like bark that is incredible.  Don’t cook above 275 and unwrap and set the bark at the end, like is done with 321 ribs.

I don't know, would have to sample, but vinegar on brisket doesn't sound good.

I have to look up this foil boat method. Never heard of it 

It’s probably a bad idea, I’d skip the vinegar.

I'm no brisky expert, but you may be on to something. The vinegar maybe tenderizes the protein a bit. Sugar + vinegar is a nice flavor combo IMO. Also the basis for many bbq sauces. The sugar itself likely carmelizes  a bit, and may add to the bark?

Give it a shot, it’s a little different and probably not right for the no sauce crowd, but we love it.

Powak

Is there a trick to injecting so the final product doesn’t look like alpine lace Swiss?

The Cen-Tex Smoker

Powak said:

Is there a trick to injecting so the final product doesn’t look like alpine lace Swiss?

inject with the grain where you can.

Edit to add I am 100% anti-injection, but people who do comps like it and they inject with the grain.

Powak

Went over to Malwart today. Heard they have big packers. They do and their choice grade and kinda alright looking. $3.96 a pound. Anyone had experience recently with these? I know my buddy’s using the point off one for his cook for the competition. I’m thinking of hitting my local butcher shop for their brisket which runs usually about $6/lb, is choice grade but has always yielded excellent results. Here’s some pics of the Wally’s packers I saw today:

Money_Hillbilly

@Powak If you can get prime I would definitely go that route.  Trust me it’s totally worth it.  

Foghorn

Agree.  Don't skimp for a competition.  Get the best you can find.  Prime or Certified Angus.

We're not all here helping you with this just so you can tell us that you lost.  

lousubcap

All I will offer here as the amount of energy invested in this thread is quite high, is that the quality of meat going in has a major impact on the outcome.  So, to break that bank, give a SRF brisket a look; linked here:
https://www.snakeriverfarms.com/american-wagyu-beef/brisket.html  Black grade will likely be over the top.  Never mind Gold. 
No affiliation here.  

RyanStl

Since it's not our money I insist you buy Wagyu. Just kidding, but I would at least get prime.

lkapigian

Powak said:

Thatgrimguy said:

Nothing I have ever done has made as much of a difference as a really long 6+ hour rest.

And I’m actually thinking about doing something like that for this. Possibly making this cook an early all-nighter into the day if the comp and then resting all day till feed time in maybe my crock pot.

@Powak, on extended rests, you do not want/need to run the brisket to the finish on the smoker or it may fall apart when slicing .....if am doing extended rest over 12 hours , if bark is set and I am 185-190 I will pull , it will finish in the rest ...My 2 cents on extended rest 

Canugghead

RyanStl said:

Since it's not our money I insist you buy Wagyu. Just kidding, but I would at least get prime.

Agree, when it comes to designer brisket, Wagyu is a must, not Armani.

Powak

lousubcap said:

All I will offer here as the amount of energy invested in this thread is quite high, is that the quality of meat going in has a major impact on the outcome.  So, to break that bank, give a SRF brisket a look; linked here:
https://www.snakeriverfarms.com/american-wagyu-beef/brisket.html  Black grade will likely be over the top.  Never mind Gold. 
No affiliation here.  

 Checked those prices out and really that’s a good deal on the black grade. Not enough time
to order, receive it and let it defrost for this cook but will definitely be ordering from those guys in the future.

Powak

lkapigian said:

Powak said:

Thatgrimguy said:

Nothing I have ever done has made as much of a difference as a really long 6+ hour rest.

And I’m actually thinking about doing something like that for this. Possibly making this cook an early all-nighter into the day if the comp and then resting all day till feed time in maybe my crock pot.

@Powak, on extended rests, you do not want/need to run the brisket to the finish on the smoker or it may fall apart when slicing .....if am doing extended rest over 12 hours , if bark is set and I am 185-190 I will pull , it will finish in the rest ...My 2 cents on extended rest 

On that note what would you guys do for a competition? Would you cook ahead and then reheat for feast time or is it better have the meat finish and rest right up until it’s time to eat?

lkapigian

Powak said:

lkapigian said:

Powak said:

Thatgrimguy said:

Nothing I have ever done has made as much of a difference as a really long 6+ hour rest.

And I’m actually thinking about doing something like that for this. Possibly making this cook an early all-nighter into the day if the comp and then resting all day till feed time in maybe my crock pot.

@Powak, on extended rests, you do not want/need to run the brisket to the finish on the smoker or it may fall apart when slicing .....if am doing extended rest over 12 hours , if bark is set and I am 185-190 I will pull , it will finish in the rest ...My 2 cents on extended rest 

On that note what would you guys do for a competition? Would you cook ahead and then reheat for feast time or is it better have the meat finish and rest right up until it’s time to eat?

For events ( catering)  I always pre cook and reheat, competition , time it right

Powak

Alright I’m going to take mine from rest to the comp. I’m going to be doing butcher paper for the wrap so at FTC time do you guys:

A.) Wrap the butcher papered brisket in a towel? 

B.) Put foil around the butcher paper and then the towel around that?
       

   Or

C.) Remove the butcher paper, wrap in foil and then a towel?

lkapigian

Powak said:

Alright I’m going to take mine from rest to the comp. I’m going to be doing butcher paper for the wrap so at FTC time do you guys:

A.) Wrap the butcher papered brisket in a towel? 

B.) Put foil around the butcher paper and then the towel around that?
       

   Or

C.) Remove the butcher paper, wrap in foil and then a towel?

I don't use towels, but I have Cambros, butcher paper then into foil pan ( covered with foil) 

fishlessman

ive gone 8 hours in a cooler wrapped in foil and it stays hot enough. i have put a towel on top but not sure it does much. i preheat the cooler with boiling water and shut it for a few minutes before pouring the water out