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So my team had their first contest this weekend. We ended up 13 out of 41 in a very strong field. The results ere fairly consistent, top 15 in pork (I'm from pork country) and middle of the pack chicken and brisket.
What do you think?
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The brisket tasted delicious.
I usually don't put burnt ends in the box if the flat is right. I feel like the hurt more often than they help. Burnt ends are such a matter of taste.
My team and I are preparing for the Naptown Bar Bay Q comp in a few weeks and did a shake down cook yesterday. Up at 4:30, brisket on at 5:30 and one long long day of cookin'.
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4 pounds. Not huge, but good for a few friends and left overs for sandwiches the next day. Pretty tasty, though I'd add some fat on the top to keep things tender.
So I decided to try a practice brisket with some members of my team on Saturday. The local grocer had only flats, no full packers. The whole cook took about 6 hours, with a long stall at 155 F. The results were satisfactory if not outstanding. A lack of fat cap and the smaller size of the 4...
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