Competition Style Brisket (Q-View)

[shiz-nit]

Okay we are gearing up and getting ready to do a few comps this fall as long as everything works out as we hope.

Here is Brisket we did for a small local comp.

 

 

[SmokinAl]

Looks like a winner to me!

 

[ecto1]

I will take a slice of that

 

[meateater]

Beautiful. 

 

[tyotrain]

 

[keymaster]

Wow, Perfect Brisket and Killer plating.

 

[rdknb]

WOW looks prefect

 

[africanmeat]

It looks great Shiz

 

[bigeyedavid]

Looks like a winner great looking brisky

 

[fpnmf]

Looks great!

  Craig

 

[masterofmymeat]

It's a win in my book. Nice even ring, looks very tender/juicy. Plating is right on.

Awesome job Shiz...James

 

[slownlow]

looks great

 

[realtorterry]

Just awesome!!

That has to be a winner right!!

 

[isakill]

As all of you can see, I'm new around these parts.  I've always wondered, but never got to ask.  Other than competitions (I can see why).  Why isn't Brisket shredded/chopped like pork?  I worked at a local BBQ joint for over a year until it closed, and we always the morning after smoking it, would get a pizza cutter (the big ones that look like a Bat' leth for you trekkies out there) and just cut and shredded it while it was still warm. (we would store them in these huge coolers for cooling/resting)

Every other BBQ place I've been to serve it up sliced.  I see no real advantage for it because sliced brisket doesn't accept sauce like shredded does.

 

[thunderdome]

Thats a beauty

 

[eman]

As all of you can see, I'm new around these parts.  I've always wondered, but never got to ask.  Other than competitions (I can see why).  Why isn't Brisket shredded/chopped like pork?  I worked at a local BBQ joint for over a year until it closed, and we always the morning after smoking it, would get a pizza cutter (the big ones that look like a Bat' leth for you trekkies out there) and just cut and shredded it while it was still warm. (we would store them in these huge coolers for cooling/resting)

Every other BBQ place I've been to serve it up sliced.  I see no real advantage for it because sliced brisket doesn't accept sauce like shredded does.

My 1st reason would be that good brisket or BBQ  does not need sauce. I will serve it on the side but do ask any guest to please taste the meat before covering up the taste w/ sauce. But, to each his own.

 

[chadinclw]

As all of you can see, I'm new around these parts.  I've always wondered, but never got to ask.  Other than competitions (I can see why).  Why isn't Brisket shredded/chopped like pork?  I worked at a local BBQ joint for over a year until it closed, and we always the morning after smoking it, would get a pizza cutter (the big ones that look like a Bat' leth for you trekkies out there) and just cut and shredded it while it was still warm. (we would store them in these huge coolers for cooling/resting)

Every other BBQ place I've been to serve it up sliced.  I see no real advantage for it because sliced brisket doesn't accept sauce like shredded does.

Part of the competition brisket challenge is having it actually slice without shredding and still be super tender but not fall apart! Classic brisket box is slices about the width of a wooden #2 pencil. 

It is a challenge. Chopped or shredded tastes fine and I won't get into the meat vs. sauce debate (what you like is your own business!!). But, there is something beautiful about a plate of nice clean slices of brisket, fork tender, but with some bite. 

YMMV!!

 

[isakill]

My 1st reason would be that good brisket or BBQ  does not need sauce. I will serve it on the side but do ask any guest to please taste the meat before covering up the taste w/ sauce. But, to each his own.

The Brisket we served was good on it's own but the sauce (about a tablespoon at most) topped it off nicely.  Also other than pulled pork, it was his best seller.

Part of the competition brisket challenge is having it actually slice without shredding and still be super tender but not fall apart! Classic brisket box is slices about the width of a wooden #2 pencil. 
It is a challenge. Chopped or shredded tastes fine and I won't get into the meat vs. sauce debate (what you like is your own business!!). But, there is something beautiful about a plate of nice clean slices of brisket, fork tender, but with some bite. 

YMMV!!

I've gotten that because of some of the competitions i've seen (I've never actually attended one but plan on doing so).  I understand it that way the judges can see the ring, and obviously chopped brisket can disguise a not so tender cook of the already tough meat.

I love brisket. But, none has matched (yet) what that ole' joint could cook up and that I helped babysit for whole shifts of work.

 

[chadinclw]

The Brisket we served was good on it's own but the sauce (about a tablespoon at most) topped it off nicely.  Also other than pulled pork, it was his best seller.

I've gotten that because of some of the competitions i've seen (I've never actually attended one but plan on doing so).  I understand it that way the judges can see the ring, and obviously chopped brisket can disguise a not so tender cook of the already tough meat.

I love brisket. But, none has matched (yet) what that ole' joint could cook up and that I helped babysit for whole shifts of work.

Actually, the smoke ring is pretty much ignored (really and truly - I've judged in FBA and KCBS and most judges will admire a nice ring but don't pay much attention) and the guys and gals that really compete don't worry about "false positives" with smoke ring. Temperature, humidity, type of wood, all play a part in a nice smoke ring -- doesn't do squat for flavor.

It's the challenge of the tender slice.
 

 

[raptor700]

Okay we are gearing up and getting ready to do a few comps this fall as long as everything works out as we hope.

Here is Brisket we did for a small local comp.

 

Looks very nice Nit, Was it a winner?