Grilling & Recipes: Competition Style Brisket
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Name:   Tall Cotton The author of this post is registered as a member - Email Member
Subject:   Competition Style Brisket
Date:   10/16/2012 5:07:57 PM (updated 10/16/2012 5:08:58 PM)

One of my suppliers who cooks about 5-10 competitions a year brought me some of his brisket today. It was Wagu beef and came from a brisket that placed 11th out of about 100. He asked for my opinion. I thought you might find it interesting. The meat was sliced in 1/4" strips and had the obligatory "stretch" to it. The smoke ring was very pronounced and about 1/8" deep. He had trimmed all the fat before presentation. I was expecting a special, smokey, flavor with the rub and injection flavors in the background. My first impression when I bit into it was, he has copied my mother's pot roast recipe. I got little if any flavor other than the beef. The tenderness was lacking as it took some tearing to get a bite. I tasted no smoke at all and no spices from a rub. Mostly it confirmed what I have said when people ask if I cook in competition, I don't cook to, nor appreciate, the standards of competition style cooking. What are your opinions and experiences?
Other messages in this thread:View Entire Thread
Competition Style Brisket - Tall Cotton - 10/16/2012 5:07:57 PM
     Competition Style Brisket - Ulysses E. McGill - 10/16/2012 5:33:20 PM
     Competition Style Brisket - Mack - 10/16/2012 5:34:38 PM
          Competition Style Brisket - Tall Cotton - 10/17/2012 9:13:52 AM
               Competition Style Brisket - roswellric - 10/17/2012 10:29:46 AM
               Competition Style Brisket - roswellric - 10/17/2012 10:31:37 AM
               Cooked with a Treager? - Summer Lover - 10/17/2012 3:52:28 PM
                    Cooked with a Treager? - Tall Cotton - 10/17/2012 5:14:11 PM
                         Cooked with a Treager? - Ulysses E. McGill - 10/18/2012 2:03:11 AM
     Competition Style Brisket - Mack - 10/17/2012 5:15:15 PM



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