Competition time!!!!!!!!!!!!!!

Discussion in 'Wood Smokers' started by masonman1345, Apr 3, 2011.

  1. I have been doing bbq cookoffs for quite a while and have done pretty well in them, but i would like to do better. I know that someone has new ideas and strategies for cooking a brisket. I have a 24" x 8' pit with a fire box on one end. I use Red Oak wood and charcoal. How do you all do a brisket? i season mine, throw it on the grill, smoke it for about six hours then wrap in foil and bring the It to around 200. What can i do better?

                   Thank you,

                                  Masonman
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    When you ask "What can I do better". What is it that you don't think you have done. Is the brisket tender? Is it juicy? Does it have a good flavor? Can you taste the smoke? For competition it should have a nice smoke ring, does it? What area do you need to improve on?
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  4. Try some different woods. Oak is fairly mild.
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    maybe try twicking your rub or marinade?
     

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