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Old 02-27-2006, 09:59 AM   #1
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Brisket Help

I was just informed that there is going to be an Arizona State BBQ Championship in September and it will be a qualifier for the Royal and the Jack. So far I have done two contests, one with just ribs and another with ribs and chicken. This one is a four meat contest. I need help with my brisket! I have never been able to make a brisket that makes me stand back and say wow. So what tips, recipes or things I need to try can you guys tell me? Please help!
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Old 02-27-2006, 10:09 AM   #2
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Hey DDog, check this old thread out for some brisket tips:

Danny Gaulden Brisket Advice

Good luck at the comp.
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Old 02-27-2006, 10:45 AM   #3
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Re: Brisket Help

Quote:
Originally Posted by ddog27
I was just informed that there is going to be an Arizona State BBQ Championship in September and it will be a qualifier for the Royal and the Jack. So far I have done two contests, one with just ribs and another with ribs and chicken. This one is a four meat contest. I need help with my brisket! I have never been able to make a brisket that makes me stand back and say wow. So what tips, recipes or things I need to try can you guys tell me? Please help!
Practice, practice, practice!!! Buy a brisket that has a good fat cap and it not overly trimmed. It's hard to find flats that are not overly trimmed so I normally opt to purchase a packer and separate them myself. I cook my briskets fat side up, others do them fat side down. I've tried them both ways and prefer fat up. I keep my temps in the 240-260 range and foil when the internal temp reads between 160*-165* (if you prefer you can add liquid at this point, I don't). Continue to cook until the internal temp reaches 190*, place wrapped in towels and in a cooler for at least an hour, preferably 2. Unwrap from foil and let cool for at least 30 minutes before slicing. Hope this helps.
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Old 02-27-2006, 11:02 AM   #4
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Never tasted one of Larry's, but he has the best looking brisket pictures I've seen. You might want to listen to him.
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Old 02-27-2006, 02:58 PM   #5
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The few briskets that I have done, I've done just like Larry said. If you have time to practice, keep trying them for the next couple of weeks. I add a little beef broth when I foil them. Try using KC Masterpiece BBQ Seasoning as a rub and tweak it from there. You might also want to try Wolfe Rub. I think it might taste dandy on a brisket.
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Old 02-27-2006, 05:33 PM   #6
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Quote:
Originally Posted by Nick Prochilo
The few briskets that I have done, I've done just like Larry said. If you have time to practice, keep trying them for the next couple of weeks. I add a little beef broth when I foil them. Try using KC Masterpiece BBQ Seasoning as a rub and tweak it from there. You might also want to try Wolfe Rub. I think it might taste dandy on a brisket.
I use Wolfe Rub on briskets and it is indeed dandy!!! It'll give you a very nice sweet spicy bark on the meat.
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