If you want to
step your brisket up a knotch, use a some Moore’s Marinade in your brisket injection. It has a great smoky beefy flavor which is what you are looking for in a smoked brisket. It is available in most grocery stores or at www.mooresmarinade.com
Bill
Two www.barbecuecoach.com members…
Dothan, AL Tri-State Barbecue Festival – Congrats to The Ross Team for 2nd in Chicken & 1st in Ribs! And also congrats to LC Cook of Cook’s Portable Smokehouse with 9th in chicken and 5th in ribs.
From Stan – a www.barbecuecoach.com member…
…I had great results and was so confident that I entered my first contest this weekend and placed 2nd in brisket! There were 39 teams with many of them using their big rigs and their big sponsors against me with my canopy, table and pit. If I had only placed 8th or better in any other category I would have been grand champion. My membership has already paid off the first time out. Now I need to work on those ribs and chicken. Thanks for everything!
Bill,
When you complete your ribs/chicken turn in box for a competition, should you expect the chicken/ribs to be piping hot for the judges to sample…Do the judges give consideration to the warmth of the food due to the time it takes when the food is cooked to create your box?
Bill –
Bought and read your book cover to cover. Great. I produced the best ribs ever, first try, and hope to improve from there. (I use Broilmaster gas grill w/ small firebox at one end for wood chips.)
One paragraph addition needed for book. You say you would brine a butt “overnight” if you weren’t competing. Since I’m not, how do I do it? Just put a trimmed butt into a brine bag for (how many?) hours? Or should the butt be fork pricked, or prepared any other way before brining?
Also, how long to rest before pulling?
Thanks for substantially raising the average of barbeque quality, even for us back-yard hacks.
Tom
Hi Bill
I bought your book. I am very new to smoking meat. I was reading some of your recipies on rubs and I ran accross “turbinado sugar” what the heck is that?
Your book is very helpfull to a beginner like me. Everybody wants to borrow it and I tell them No Way, buy your own.
Thanks for your help.
Les
Bill, I cooked a brisket, and I read in your book to reach a temp of 180. I had a hard time getting 180, I could onley get 160 and I cooked it for 17 hr. at 225. I felt it was dry (over cooked). Do you have to reach 180? and is 17 hr too long?
Hi Bill, I have purchased your book and am using it on regular bases. I also purchased your secret on bite through skin. My question is do you still flip the thighs half way through the cook if I am using the xxxx. I have a contest in Tavares this week end and do not have time to pre cook. Thank you , Clark Whitcomb- Unknown BBQ