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Brisket, Competition Trim w/ Qview

post #1 of 9
Thread Starter 

I had a free weekend this week, so I figured I would cook a competition style brisket for practice.

 

I started with a 15 lb prime packer brisket.  As you can see the trim on this brisket was pretty aggressive.  I trimmed the flat to fit the width of a turn in box, and exposed a good portion of the point for burnt ends. in the end I trimmed about 3 to 4 lbs off the brisket.

 

Seasoned the brisket with a some Simply Marvelous Peppered Cow.

 

Brisket just out of the fridge and onto the smoker.  I was also trying a new pork recipe, so I had a couple of 12 lb butts on the pit as well.

 

 

Here's a shot of the sliced brisket flat.  The brisket slice had been sitting a few minutes on the cutting broad before I could take a pic, so it looks a little dryer then when it was first sliced.  The tenderness was spot on.

 

 

 

In the end, the brisket took 7 1/2 hours to cook at 260 degrees.  I foiled the brisket at the 4 1/2 hour mark (when the bark set) w/ a can of Campbell's condensed beef broth, and pulled it off the pit when it was probe tender (this time at 207 IT).

 

Thanks for checking the post out.

 

-Ed

post #2 of 9

Hello.  I hope the brisket was enjoyable.  Looks good from here.  Keep Smokin!

Danny

post #3 of 9

Hey , Biged . Nice looking Brisky , my favorite Meat . Looks tasty ,and good smoke ring. :drool How long was the cook , and how was it carried out , details. :cool:

 

IMHO , I never trim my Brisket , I enjoy the juices too much :biggrin:.

 

Have fun and . . .

post #4 of 9

Good job, looks plenty tender to me just right

 

Gary S

post #5 of 9
Great looking Brisket! Nice Smoke!
post #6 of 9

Nicely done!!!

 

Scott

post #7 of 9

Nicely done Ed, when is your next competition?

post #8 of 9
Thread Starter 

OldSchoolbbq,

 

The brisket took 7 1/2 hours to cook at 260 degrees.  I foiled the brisket at the 4 1/2 hour mark.  I added a can of Campbell's condensed beef broth into the foil to help keep it moist.  I ended up pulling it off the pit when it was probe tender (this time w/ an IT of 207).

 

 

 

Knifebld,

 

My next competition will be on October 4th in Dana Point, California.  Right now they have 100+ team confirmed.  Gonna be a great event.

 

-Ed

post #9 of 9

Great looking brisket Ed. Thumbs Up

 

How long dis to let it rest in foil after it had finished cooking? I usually find that an hour or two standing stops it from going dry as soon as it has been cut. Maybe you did this already though.

 

Good luck at the next competition.

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