Work brisket competition

Foghorn

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?

B

Powak

Picked up my brisket Friday. Looks real good. Mostly a flat, clocking in over 11lbs. Starting to get a little cold feet about injections and wrapping during the cook. I’ve churned out some pretty damn good briskets with mustard binders, Denny mikes beef rub with no wrapping or injections. BUT I’m tempted to take the risk and try something new. Just want to confirm once more, the rub’s salt level won’t interact with the salt level of the injection? I’m using Kozmo’s special reserve brisket injection with water as the base.

Powak

Here’s some old briskets I’ve churned out over the years with just mustard binders and rubs. Again if I can beat these with some comp tactics I’ll be convinced.

Powak

And it’s on

kl8ton

Good luck!

TechsasJim

good luck

Powak

At 160° right now. Gonna keep going to get that bark a little darker.

lkapigian

Looks killer, pour off the puddles as to not get bald spots , maybe a little foil on the darker spots 

RyanStl

Powak said:

Picked up my brisket Friday. Looks real good. Mostly a flat, clocking in over 11lbs. Starting to get a little cold feet about injections and wrapping during the cook. I’ve churned out some pretty damn good briskets with mustard binders, Denny mikes beef rub with no wrapping or injections. BUT I’m tempted to take the risk and try something new. Just want to confirm once more, the rub’s salt level won’t interact with the salt level of the injection? I’m using Kozmo’s special reserve brisket injection with water as the base.

Go with what you are used to. Experiment later

Powak

RyanStl said:

Powak said: he

Picked up my brisket Friday. Looks real good. Mostly a flat, clocking in over 11lbs. Starting to get a little cold feet about injections and wrapping during the cook. I’ve churned out some pretty damn good briskets with mustard binders, Denny mikes beef rub with no wrapping or injections. BUT I’m tempted to take the risk and try something new. Just want to confirm once more, the rub’s salt level won’t interact with the salt level of the injection? I’m using Kozmo’s special reserve brisket injection with water as the base.

Go with what you are used to. Experiment later

Too late this time, but it’s coming out great so far!

RyanStl

The cook pictures hadn't loaded when I commented last. It's looking great 

Ozzie_Isaac

lkapigian said:

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) 

I use the decorative towels my wife hangs in the bathroom.  I find her rage helps keep the brisket warm for longer.

Powak

I’m still on the fence a little about more injection before wrapping but I may do it. I made the mix up to 11 fl oz’s and out about 4 oz in. Still have about 7oz left. Read somewhere 1oz injection per pound.

Powak

Ozzie_Isaac said:

lkapigian said:

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) 

I use the decorative towels my wife hangs in the bathroom.  I find her rage helps keep the brisket warm for longer.

HAHAHAHA great idea!

Powak

OH YEA!

loco_engr

inject now . . . enjoy later! 

RyanStl

Can't wait to see you slice that brisket 

Powak

RyanStl said:

Can't wait to see you slice that brisket 

Couldn’t help it. Wifey’s like “that won’t be safe in the cooler all night… gotta try it out”. Came out like butter. Could cut it with my eyes. Could drink the fat.

bradleya123

Nailed it!!!!

Foghorn

Sounds and looks like perfection.  

RyanStl

The other people are in trouble because that looks fantastic 

Legume

When is the judging?

Powak

Legume said:

When is the judging?

Had our samples before lunch for voting. People ate and then we did the vote tally after lunch. My buddy won, 17 to 6. The general consensus was the two briskets were neck and neck but that I should’ve left the fat attached to the samples. I did not because I assumed even though it was absolute melt in your mouth deliciousness it would be visibly scary to folks not used to eating brisket. 

The other differences were my buddy’s was more of just a point and mine was more of a flat with a little bit of point. Also he cooked his fat size up, I cooked mine fat side down (first time doing that for me) and he took his off the smoker a couple days ago at 160+ internal and reheated, finished it in the crock here at work,m. Mine finished on the egg last night. And had a 2.5 hour FTC session before wifey and I sampled. I reheated mine unwrapped in the crock today until it hit 140-160.

The fat on mine was delicious and liquid-y tender but I do think I prefer the texture of fat that’s been cooked on top, with no wrap. All in all great competition, with some things learned for sure.

lkapigian

Now you have dipped your toe in the water, congratulations @Powak, there are far more losses than wins out there and that's what keeps driving you!

fishlessman

im still having difficulties wrapping my head around reheating in a crock

alaskanassasin

fishlessman said:

im still having difficulties wrapping my head around reheating in a crock

I would be afraid to cut it the night before judging. Seems like they dry out quickly.  Enjoyed the journey thanks for sharing!

saluki2007

Looks great for a first comp.

lousubcap

Way to step up and then have the spine to share the outcome.

Powak

lousubcap said:

Way to step up and then have the spine to share the outcome.

You got it! I’m all about learning and sharing the tricks I learn. Definitely going to have more throws at this, maybe even dig back into the wayback machine for the my methods and do an overnighter into the day of the comp, no wrapping till rest with fat cap up. Sure is good having a little competition now at work to keep me on my toes. For first 4-5 years I owned my egg I was the only brisket cooker in the office.

lousubcap

The point is usually a winner in non competition cooks simply because of the texture and flavour (nod).  The higher fat content gives more latitude in the finish window.  FWIW-