TLDR - I can smoke a good brisket but I'm looking for tips beyond the cook to win a competition.

Longer version: My pool club has a bbq cookoff every year and I want to win. Last year I turned out a good brisket but made a few fatal errors which sunk me in the competition. The general rules are the meat has to be smoked off site, then set up to serve at the pool around 4:30. Everyone has a turn in time sometime between 5:00-6:00. The crowd doesn't eat until all meat is turned in.

My two big mistakes last year were slicing the brisket at home and keeping it warm in a chaffing dish which was too hot and dried out the meat some, and I ignored the presentation aspect which is a scored criteria. This year year I'll keep everything wrapped up and warm in a cooler until just before my turn in. Does anyone have creative ideas for presentation? I can plate it on whatever I want.

What else should I be thinking of? Separate the flat from point and smoke separately? Other ways to keep the brisket hot and moist? My plan is to have it finished by 10:00am and rest it all day.

This is in Virginia btw, and the competition isn't that stiff. I didn't get a chance to taste last years winning brisket, but I think if I had screwed up by slicing early and just throwing it on a paper plate I would have had a good shot at winning. I did mule a couple of HEB prime briskets home from Texas last week because finding a decent brisket here is always a challenge.

I've come across Henry So's stuff. On paper it's pretty wild. I've never tried to do it so can't say how it is. But may be worth a try

Believe Aaron Franklin may have a competition cook somewhere on YouTube. He doesn't win but he does go over the things judges expect to see. I think it was YouTube anyway??

Edit to add link

Main thing is standing out, this is where injections and specialty rubs can actually come into play vs the traditional SPG, so I'd look at using some combination of those.

Definitely slice as late as possible, also take some rendered beef tallow and brush it on the slices after you cut to help keep them moist and slow oxidation.

Use a high grade of meat, you've got that covered with the prime ones you brought back. I'm sure others will chime in with a more ideas and tips.

are you able to turn in burnt ends in your brisket box as well as your slices? Those could be a game changer in Virginia.

Don't have Cornyn make it.

Do you have live oak and a bit of mesquite to smoke it with?

It depends on who is judging. Your best bet is to make a pretty good brisket that no one has any problems with.

Why finish so early?

My buddy/ friend has cooked in competition BBQ cook offs for at least 15 years, he won his region near San Antonio last year or the year before, he cooks with a few other teams that have won. They have all kinds of crazy tricks, but they don't tell anyone what they are doing. He's come a long way in the last 10 years. I believe when they won a few years ago they got to go cook in Kansas City for the National finals.

I watched him win a Dutch oven one Friday night.. he took an apple pie he bought at HEB that day, he put butter graham crackers and brown sugar in the bottom of the pot, added the apple pie and then added fresh brown sugar crumble on top…. Thru it on the fire in the pot and then turned in a piece at turn in. He got first place in Dutch oven that weekend …. Craxy stuff

Nope, won't give out his name .. I saw what they do with the chickens too… poor chicken ..lol

Good luck OP, in your case you just need to keep practicing and adjusting .. you will find what you like

Grip the brisket with one hand. Place your palm down on the top of the brisket so that it is facing the ground. Then spread out your fingers along the outer edge of the brisket so they are evenly spaced.

Extend your right arm. Maintain the position of the brisket in your right hand so it is face down, with your other hand supporting the bottom. Remember to remove your bottom hand before you start your throw.

Swing your arm and spin your body. Swinging the arm that is holding the brisket and then spinning your body around will help you to gain momentum for the throw. The more momentum you can build, the better.

Watch your body position in the spin, if applicable. It may feel natural to lead with your left arm, but resist this urge. Lead with your right leg. As you do, drive with your left leg. Keep the brisket at shoulder level, your body leaning forward, and your eyes up mid-spin.

Carry momentum through to the release. On the final arc of your spin, ground your left foot in the direction you are throwing. Your right foot will continue to pivot, adding momentum. When the brisket is directly opposite the release point, lower your left heel.

Release the brisket. This may sound silly, but it may help your release if you pretend you are slapping a person taller than you who is standing directly in front of you. As you come around to the opening of the cage, release the brisket.

Brisket is easy. Here are a few tips that have helped me over the years.

Use kosher salt. Absolutely no other seasonings are necessary. No rubs, sauces, not any of that nonsense. Kosher salt. Or regular salt. The important thing is that it's salt or a salt substitute.

Don't smoke it with wood. Get creative but be careful because some things release harmful chemicals when you burn them. You don't want that. Lots of smoke though. The more the better. No wood.

Finally, remember that technology is your friend in any cooking competition. Don't be afraid to throw your brisket in the microwave, use toasted bread crumbs, that kind of thing.

Last but not least. Have fun! But not too much fun. Win at all costs. No matter what it takes. You know what's not fun? Losing. So don't do that.

rather be fishing said:

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It depends on who is judging. Your best bet is to make a pretty good brisket that no one has any problems with.

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This is huge right here. You want a brisket that agrees with everyone across the board. You don't want some people to give you a terrible score and some people to give you a really good score. If you get too bold some people may hate it that are judging. We also began to consistently place more when we drizzle a little of the renderings on top of the slices of brisket right before turn in. If it has to sit in the box too long it can really dry out, the beef rendering can help it from drying out until judging.

Thanks. I don't usually inject briskets but I'm going to give it a go with Kosmos Q for a test cook this weekend. I may also change up my normal S+P (sometimes with G).

alvtimes said:

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are you able to turn in burnt ends in your brisket box as well as your slices? Those could be a game changer in Virginia.

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Yes. Last year you could turn in whatever you wanted on any plate/box as long as it was brisket. I turned in burnt ends and sliced and I think I was the only one that did, but my stuff was over-done because I let the chaffing dish get way hot trying to keep it warm. Plan to serve both again this year and I'm thinking about separating the point and flat to cook separately.

Dirty-8-thirty Ag said:

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rather be fishing said:

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It depends on who is judging. Your best bet is to make a pretty good brisket that no one has any problems with.

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This is huge right here. You want a brisket that agrees with everyone across the board. You don't want some people to give you a terrible score and some people to give you a really good score. If you get too bold some people may hate it that are judging. We also began to consistently place more when we drizzle a little of the renderings on top of the slices of brisket right before turn in. If it has to sit in the box too long it can really dry out, the beef rendering can help it from drying out until judging.

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In this vein, the judges matter. Seen silly stuff like chocolate crusted brisket win when it's a random panel of judges who aren't "brisket people". Seen a weird method win two different competitions but can't bring myself to try it at home. The folks that won slathered the brisket in beef flavored "Better Than Bouillon" then coated in black pepper. Just skip the salt if you do this step because there is plenty of salt in the paste.

agfan2013 said:

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Main thing is standing out, this is where injections and specialty rubs can actually come into play vs the traditional SPG, so I'd look at using some combination of those.

Definitely slice as late as possible, also take some rendered beef tallow and brush it on the slices after you cut to help keep them moist and slow oxidation.

Use a high grade of meat, you've got that covered with the prime ones you brought back. I'm sure others will chime in with a more ideas and tips.

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all three things agfan2013 listed are spot on recommendations.

we have cooked in cookoffs all over Texas and some out of state and the main thing you want to be able to do is pack as much flavor into one bite as you can. while SPG is the "Texas" way it just doesn't win consistently in official cookoffs.

other thing I would recommend is that when cooking you always cook to a temp and feel over time.

I was watching one of those bbq competition shows and the one thing I remember from it was not to make competition bbq spicy. Some people like spicy and some don't. If you have a judge that doesn't like spicy foods that's an automatic low score. This could be in the rub or a sauce that you're adding. Also, for the most part people like sweet, again kind of a personal preference on sweetness. You will see people add some brown sugar to the rub or brush on a little bbq sauce before turn in. They aren't trying to make it sweet. Moreso trying to get that sweet and salty combo.

remember competition BBQ doesn't mean best BBQ. It means agreeable BBQ.

I hate to say this...

Have a good barbecue sauce. Don't put it on the meat, but have it as an option. I can't stand sauce. I was taught and always believed that if you use sauce, you are covering up the fact you can't cook. HOWEVER, some people actually think barbecue isn't barbecue without barbecue sauce. I have found this to be more true outside of the great state of Texas - which you are.

I can't believe I just recommended that. I am ashamed of myself.

I had to learn to smoke brisket as a defensive measure - you can't get good brisket in VA.

An extended hold after it finishes makes a huge difference. I'll start around midnight, pull the brisket at 6 or 7, wrap and finish in the oven (usually before noon). Then place the wrapped brisket in a cooler until I serve around 6 or 7 at night.

Rendered smoked tallow over the slices before serving.

Simple rub featuring black pepper. Black pepper rubs seem a little out of the norm here. ( I use 1/3 kosher salt, 1/3 course ground black pepper, and 1/3 paprika )

Wrap at the stall, finish in a 275-300 degree oven, hold in a cooler.

You can find mesquite chips....post oak, I have to import. Everyone around here uses hickory, so the mesquite separates it a bit from what people are used too.

First thing is to buy the best quality brisket you can get. Something like Snake river or 44 farms. The next thought is that if I was cooking for people in Virginia, I would lightly sauce that thing about an hour before pulling off the smoker. The crowd up there I would imagine knows almost nothing about Texas style. Heck, I might even shake some Lowry's on the sliced brisket right before turning in. Just to kick it up a notch. This is not traditional, this is competition.

If OP is in RVA, they know a thing about Texas style brisket because of ZZQ...

If you need to hold it for a while, as soon as you are finished cooking wrap in foil, then in a blanket or heavy towels. Put this in a Igloo or similar cooler and shut the lid. You can rest it here for hours and it will still be hot.

Dirty-8-thirty Ag said:

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rather be fishing said:

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It depends on who is judging. Your best bet is to make a pretty good brisket that no one has any problems with.

---

This is huge right here. You want a brisket that agrees with everyone across the board. You don't want some people to give you a terrible score and some people to give you a really good score. If you get too bold some people may hate it that are judging. We also began to consistently place more when we drizzle a little of the renderings on top of the slices of brisket right before turn in. If it has to sit in the box too long it can really dry out, the beef rendering can help it from drying out until judging.

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Collect a cup of the renderings, put it in the cooler for 15-20 minutes, discard the the solidified fat, and then pour the liquid over the brisket.

There's a Sandy Hook in Virginia? Wow, I knew there was a Sandy Hook in New Jersey, as well as my home town of Sandy Hook in Connecticut. That's pretty neat.

For what it's worth, I use red Oak to smoke brisket (I live in East Tennessee).

Coat it in salt, pepper and chopped garlic the night before the smoke. Use mesquite wood to smoke it. My smoker temp is ~225 until it is done. I cook to internal brisket temperature, not to time.

Let it rest in melted garlic butter before you slice.

jt2hunt said:

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Why finish so early?

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My oven will hold at 160 so I don't have any problems keeping it warm. Also I'd rather target an earlier finish and have a long rest than have the cook take longer than expected and end up with short/no rest, and anecdotally my best briskets have been the ones that finished way early and rested 6-10 hours before serving.

Tumble Weed said:

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Coat it in salt, pepper and chopped garlic the night before the smoke. Use mesquite wood to smoke it. My smoker temp is ~225 until it is done. I cook to internal brisket temperature, not to time.

Let it rest in melted garlic butter before you slice.

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Cook at 275. Don't listen to the internet.

On the prime vs packer debate, we usually cook a couple primes and a couple packers and freeze the leftovers for quick meals. The last three cooks, we turned in a packer and walked every time (3rd, 1st, 2nd). Granted these were small local competitions with less than 30 teams each time. I have always been a member of the prime will always be better team, but the packers have been smoking better for us lately, not sure why.

SweaterVest said:

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jt2hunt said:

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Why finish so early?

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My oven will hold at 160 so I don't have any problems keeping it warm. Also I'd rather target an earlier finish and have a long rest than have the cook take longer than expected and end up with short/no rest, and anecdotally my best briskets have been the ones that finished way early and rested 6-10 hours before serving.

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Hold 150 if you can. Wrap in butcher paper with tallow or clarified butter. Then wrap in plastic wrap. Put on a tray and hold at 150.

A 12 hour cook can render fat well, but a 12-18 hour hold at 150 will render the collagen. Rendering the collagen is what makes for super tender, bendy brisket.

No kidding about briskets being hard to find. There are a couple of costcos that sporadically have primes but it's always a crapshoot. When we find them we always buy a couple but I still don't think they are as good as the HEB prime 1 briskets.

No unfortunately. I'll freely admit that I'm using a pellet smoker. We never saw moving here as permanent so while I'd like a good offset, it just doesn't make sense to buy one and turn around and move in a year or so.

SweaterVest said:

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No unfortunately. I'll freely admit that I'm using a pellet smoker. We never saw moving here as permanent so while I'd like a good offset, it just doesn't make sense to buy one and turn around and move in a year or so.

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Smoke start to finish unwrapped.

Start at 225 for 2-3 hours, bump to 250 for 4-5 hours, bump to 275 until you hit ~195*f internal temp. Pull, wrap as I described above and hold at 150*F for 12-18 hours. You'll be fine.

If you REALLY want a hack, order some pecan shell pellets. If you want to know the science, look up lignite levels in wood vs pecan shells, and how pellet processing effects lignite levels. If you don't care, just order some pecan shell pellets and use that at least for the first half of the cook.

ToddyHill said:

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There's a Sandy Hook in Virginia? Wow, I knew there was a Sandy Hook in New Jersey, as well as my home town of Sandy Hook in Connecticut. That's pretty neat.

For what it's worth, I use red Oak to smoke brisket (I live in East Tennessee).

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There is - it's a little place, a couple subdivisions about 20 minutes west of Richmond in the country. Supposedly the "Sandy Hook" comes from a sharp curve in the road that turned into deep sand under horses and carriages - which is why there are so many places are called "Sandy Hook". Not sure if that's true, but there is a sharp turn in the road that's probably been there for 350+ years.

I suggest oak and the people around here look at me like I'm crazy. We have hickory everywhere so that may have something to do with it. Anything different is exotic.