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Post by Smokey on Feb 10, 2007 10:49:09 GMT -5
I've been smoking briskets for about ten years now and can honestly say that I can cook a cookoff worthy brisket. There's never any left over when people come to eat and I get pleanty of compliments. However. It tastes like smoked brisket. There's nothing unusual about what I cook. So I'm looking to change some things up. I want my meat especially in cookoffs, to stand out from the rest. Any suggestions?
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Post by Wayne Copeland on Feb 20, 2007 0:22:36 GMT -5
Try using some different ingredients to season, maybe try injecting, and stick to smoking brisket on hickory or pecan wood...remember Brian, all good cooks live by the low and slow method and the consistent winners on the BBQ circuit know their meat, cooker, time and temp ratios, and cook for their target audience.
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Post by Wayne Copeland on Mar 3, 2007 2:00:55 GMT -5
Another thing you might try is to cook only flats (or nose-offs) in competitions. They cook quicker than a full brisket and do not require near as much trimming as a packer trim. You can cut the flat off of a full brisket yourself and save some money at the same time...but you still have alot of meat/fat left over that needs to be cooked. I usually order 3 flats from my butcher with a 1/8th inch fat pad about 10 days before the contest. 1 out of the 3 will usually be slightly better than the rest, so that is the one I turn into the Judges. If your briskets taste too smokey, try wrapping in foil when they get to the 160 degree temp...then continue cooking them until they get to the 195 degree area, but not more than 205 degrees.
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