Grilling & Recipes: Competition Style Brisket

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	Name:	Tall Cotton -
	Subject:	Competition Style Brisket
	Date:	10/16/2012 5:07:57 PM (updated 10/16/2012 5:08:58 PM)

One of my suppliers who cooks about 5-10 competitions a year brought me some of his brisket today. It was Wagu beef and came from a brisket that placed 11th out of about 100. He asked for my opinion. I thought you might find it interesting. The meat was sliced in 1/4" strips and had the obligatory "stretch" to it. The smoke ring was very pronounced and about 1/8" deep. He had trimmed all the fat before presentation. I was expecting a special, smokey, flavor with the rub and injection flavors in the background. My first impression when I bit into it was, he has copied my mother's pot roast recipe. I got little if any flavor other than the beef. The tenderness was lacking as it took some tearing to get a bite. I tasted no smoke at all and no spices from a rub. Mostly it confirmed what I have said when people ask if I cook in competition, I don't cook to, nor appreciate, the standards of competition style cooking. What are your opinions and experiences?

Other messages in this thread:

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Competition Style Brisket - Tall Cotton - 10/16/2012 5:07:57 PM

Competition Style Brisket - Ulysses E. McGill - 10/16/2012 5:33:20 PM

Competition Style Brisket - Mack - 10/16/2012 5:34:38 PM

Competition Style Brisket - Tall Cotton - 10/17/2012 9:13:52 AM

Competition Style Brisket - roswellric - 10/17/2012 10:29:46 AM

Competition Style Brisket - roswellric - 10/17/2012 10:31:37 AM

Cooked with a Treager? - Summer Lover - 10/17/2012 3:52:28 PM

Cooked with a Treager? - Tall Cotton - 10/17/2012 5:14:11 PM

Cooked with a Treager? - Ulysses E. McGill - 10/18/2012 2:03:11 AM

Competition Style Brisket - Mack - 10/17/2012 5:15:15 PM

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