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Briskets: How hard are they to smoke???

post #1 of 14
Thread Starter 
I am wandering how hard briskets are to smoke. I am planning on competing for the first time this year and don't know if I should even attempt a brisket or stick to something like ribs or butt's. Any recommendations would be very appreciated. Don't know if that is something a ROOKIE should attempt on his maiden voyage.
post #2 of 14
I think if you are planning on competing you should get to crackin on fine tuning your rub / spices and methods. How hard they are depends on the method you use and the given day you are competing. Do a search on briskets and you will see some of the different methods and how long they should take.

Best of Luck in competing! PDT_Armataz_01_34.gif

On Edit: You should plan to cook more than one brisket on the day of your competition, just because you never know how they will turn out. Others that compete will be along shortly to give you their pennies worth on it.
post #3 of 14
I think a brisket is easier than a butt.
just try one! do all your prep the night before, let it get to room temp before it goes in.
keep your temp to 220 to 230 deg F.
It will take around 12 to 14 hours to get it to an internal temp of 160.
even if you use a water cooker you should still give it a mop about every hour or so.

What state are you going to be competing in?

good luckPDT_Armataz_01_34.gif
post #4 of 14
Thread Starter 
I will be competing in Missouri, but it will be in South East. The longest smoke I have done was a complete deer ham, whole hind quarter bone and all. I smoked for 8 hours on that one and mopped with butter and apple juice about every hour. I guess the same will apply to the brisket? I think I can handle another few hours to do a brisket. I keep hearing apple juice and rum mixture, I might have to give that a try.
post #5 of 14
They are not hard to do just a little lengthy depending on the size. Most comps I believe ask you to a 5lb. minimum but I would do a little larger for youself to have some also. Be sure to try a few to get the feel of them. Remember every piece of meat is different even if off the same cow!Best of luck to all your smokes!!!!!!!
post #6 of 14
Nevermind... I saw my answer in the previous post. Small cut = less smoke time.
post #7 of 14
Thread Starter 
I saw your Q-view K5. Looked very good. I am trying to get a little more familiar with the Briskets for competition.
post #8 of 14
If you compete in a KCBS certified competition you will cook the four meat classes - ribs, brisket, pork, chicken. There could be others, and sides or salsa, depending on the individual competition and their rules.
Generally the meat lineup most competitors cook for a comp. is -
6 slabs of ribs, most use babybacks- 2 briskets- 2 butts- 20 or so chicken thighs. That gives you some choices and backup.
There are advantages to cooking brisket and chicken at higher temps. The chicken cooked at 350° will have a crisp skin and you want that instead of the rubbery skin. The brisket will not take near as long at 285° and will turn out fine. Cook to temperature.
These things more or less dictate more than one smoker so you can run different temps. You can have a main smoker cooking ribs and butts at 225-250°, and do the chicken on a bullet smoker or drum at 350°. Same for the brisket at 285°.
Thing is, you best do several trial cooks in the driveway to see how long the different meats take to cook and to get your routine down.
You might talk to Tonto1117, Bud'sBBQ, or BBQBubba about this, they are a seasoned comp. cooking team, The Smokin' Scotsmen Competition BBQ Team.
And thoroughly read and know the rules. You can't play the game if you don't know the rules. rolleyes.gif
Oh yeah, brisket is probably the hardest meat to smoke for competition. Butt is easy, you generally can't kill a butt.
GOOD LUCK! PDT_Armataz_01_34.gif
post #9 of 14
Thread Starter 
Thanks for all the info. I know the competition is a KCBS sanctioned event. Where can I find the rules for this? I know I have my work cut out for me in doing this, but I have several months before then and alot of hungry people to try out on.
post #10 of 14
Hmmm i also suggest some asbestos shoes. Very handy when jumping from the green grass into the fire ;{)
post #11 of 14
Thread Starter 
The way it sounds I will be doing that. Oh well it sounds to much like FUN to me. Guess you never know til you do it though right. Jump in with both feet!
post #12 of 14
post #13 of 14
Thread Starter 
Thanks alot FatBack, this should make for some good reading.
post #14 of 14
Good luck with the competition cook.....keep us posted on how you do.icon_mrgreen.gif
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