My tray

Discussion in 'Beef' started by jack2u2, Apr 20, 2009.

  1. jack2u2

    jack2u2 Smoke Blower

    This was my turn in brisket last week. I was a little unhappy with it, but I learn a little more each time. Not bad, really, but, next time I hope it's better!

     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I assume this was your submission in a competition? It looks good to me. [​IMG] Why weren't you happy with it? What would you do differently next time?
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    How happy were the judges??? What did you place? Out of how many? What competition what this? Was it KCBS Sponsored? Was garnish not allowed? Did you think of saucing it? What will you change? What desired result will you expect from the changes? What wood did you use? What type of equipment? What temp did you take it to? Did you foil? Did you enjoy the contest? Will you do it again next year?

    So many questions yet to be answered...inquiring minds want to know!
     
  4. alx

    alx Master of the Pit OTBS Member

    photos deleted
     
  5. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Looks good people. Making me hungry. [​IMG]
     
  6. jack2u2

    jack2u2 Smoke Blower

    This was an IBCA competion in Texas. No garnish allowed. The brisket was just a little overcooked. No sauce allowed, unless cooked on. Flavor was good, but just a little dry. Next time, I going to monitor the flat temp better, and pull off at 195-200.
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    [​IMG]
    Congratulations on your comps!
     
  8. alx

    alx Master of the Pit OTBS Member

    ................................
     

Share This Page