competition brisket

Unknown

i am competing in a backyard barbeque fest Saturday and we are allowed to start cooking at 6:00 am and the entries have to be turned in at 4:00 pm. looking at some of the recipes this is not enough time. Any suggestions on a recipe and method would be appreciated. Thanks

Buster Dog BBQ

tricky,[p]Why a brisket? Chances are you might have better luck with a different piece of meat like ribs or pork loin. I was at a comp earlier this year and the beef was optional so I did brisket to get an idea. I was the only one who wass cooking all night. Everyone else did prime rib or something like that. That is expensive but it only takes a few hours. Tri tip might be another good beef category.

River Griller

tricky,
Do whatever rub you want the night before and use whatever woodchips and drip pan mix you like, Put on at 300-350 1 hr, flip 1 hr.
foil for 4 hr at 300 for internal of 205, pull and foil in a cooler.
makes an eggcellent brisket only difference is bark isn't as crispy as a low and slow...could try to unfoil and smoke a little on the backside to crisp it up for competition though.

Unknown

RiverGriller,
thanks, i'll try what you suggested and let you know the results 1st of the week. one thing i do no is the beer won't run out!!

River Griller

tricky,
Keep me posted and good luck. I forgot to mention that almost any beer will go along with the entire preparation process of the brisket.