Competition Brisket

THE DIFFERENT GRADES OF BRISKET- Overview and Thoughts

The Beef Pyramid

Source http://en.wikipedia.org/wiki/Beef

 

Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA.  Below are the grades you may run into and a quick course in the differences.

Select Grade: This is the second lowest grade of brisket I have seen available. There are lower grades such as standard, cutter, etc.  These cuts contain the least amount of fat and will be firmer. Do not use these in competitions if you can avoid it. These are usually seen in grocery stores.

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The Book on Competition BBQ Now Available

[eshop_show_product id="1119" panels="yes" form="yes"] 

It’s Finally Arrived!  The long awaited “Book on Competition BBQ”

by Hot Grill on Grill Action BBQ Team
(2011 NE State Champions, 2011 “Jack” Invitation, 2011 American Royal Invitation)
As seen on:

 

  • In this book, we are going to show you, step by step, everything we have learned over many years of competition, giving away every “secret” we have.  Though they are included, we share far more than recipe secrets in this book.  You’ll learn how to find and enter a contest, what equipment to bring, what recipes we often use and others you should try, what woods to use and enough information about them to make your own informed decisions, how the judging process works, the timeline of a contest, how to compete for little to no money, our strategies to gain a competitive edge, the power of taste and most importantly….how to have FUN! 
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Pitmaster IQ 110 – Review

Product Review: IQ 110

Manufacturer: PitmasterIQ.com

Description:
Automatic Temperature for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.).

Our team discovered the impact automatic temperature control can do for your turn ins when we added Rock’s Stoker BBQ controller to our main rig last year.  Additionally, it gave us a chance to actually get some rest instead of monitoring our rig temp, fuel level, etc. This led us to consider adding a second stoker fan and adaptor kit for our Weber bullets.  In our search we stumbled upon the IQ110.  We were intrigued by the design, and reached out to John Kennington, owner of PitmasterIQ.com, for more product information. A few weeks later, we were sent a demo model to conduct a review, so here we go.

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Contest Results – GOBS Nebraska State Championship at Sokol Park

Here we go folks.  Sorry for the delay and thanks to those that reminded us we haven’t provided the update from the our last competition.  Thankfully, things have been a little hectic for Hot Grill on Grill Action lately.

Overall Ranking: 12 out of 43

Chicken: 13th place

Ribs: 2nd place

Pork: 15th place

Brisket: 27th place

Congratulations to the Reserve and Grand Champions!

Grand Champion: Spitfire

Reserve Champion: Brew “N” Bar-B-Que

And another congratulations to Moe Cason with Ponderosa BBQ.  He came in 7th overall.  Despite our crap talk, Moe got us again.  We’ll getcha next time big guy!

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Hot Grill on Grill Action – Part of BBQ Pitmasters Season 2!!!!

BREAKING NEWS; It’s official, Our BBQ Team Hot Grill on Grill Action was selected for Season 2 of TLC’s reality show “BBQ Pitmasters”.  Ryan Amys, Matt Frampton, Logan Hendrickson, and Chris Yelick will  be paired against the top BBQ chefs in the nation on the premier episode. I can promise you that the competition will be fierce and the show packed with not only the highest level BBQ, but also many twists, turns, suspense, and unforgettable moments. . Make sure to tune into TLC on Thursday,  August 12th at 10:00 (9:00 CST) and root us on!!!

Popularity: 3% [?]

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Lipton’s Beefy Onion Brisket Recipe

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket
  • Rub brisket with Lipton’s Beefy Onion Soup Mix and fresh ground black pepper
  • Smoke @ 230 degrees F 8 hrs
  • Remove brisket from smoker, placing on 2 large foil sheets
  • Wrap brisket with 2 cups mop sauce, recipe follows
  • Smoke @ 230 degrees F for an additional 4 – 6 hours
  • Remove brisket and place in a cooler

Detailed Directions 

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Easy Competition BBQ Brisket

Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.

Ingredients:

- (1) 12 lb Brisket
- 1 12 oz can of Coca-Cola
- 1 cup of Apple Juice
- Your favorite  Brisket rub seasoning (lots available, to see the ones we win with go here http://www.bbqrevolution.com/ )

Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).

The WSM is a fine choice. Grab some hickory chunks and let's get started!!

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BBQ Trial Run 2010 – April 23 and 24

Check out our team group page on Facebook for pics and more.

Pics of the final product are all posted here!

Hot Grill on Grill Action Facebook Page!

Popularity: 2% [?]

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Hot Grill on Grill Action – Auditions for BBQ Pitmasters Season 2 on TLC!!!

Update 4/21/2010:  We’re not getting our hopes up….but we have officially be picked as a finalist for the show!  We have sent in the additional requested information….and are hoping for the best.  This would be a trip!

-Framps

Check it out everyone…..we’re doing everything we can to bring “BBQ Pitmasters-Season 2″ on TLC to Omaha this year. Join the group “Hot Grill on Grill Action BBQ team” on Facebook and check for updates and events surrounding this!!!

For now….enjoy our audition!!!

Popularity: 19% [?]

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Matt’s Qwest Brisket 2009

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket fat
  • Separate flat and point with sharp knife
  • Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
  • Smoke @ 200 degrees F 8 hrs
  • Mop briskets every hour after first 4 hrs, recipe follows
  • Wrap briskets with 2 cups mop sauce, recipe follows
  • Smoke @ 200 degrees F for 3 hrs
  • Remove briskets, let cool and wrap in plastic wrap
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Matt’s Sokol Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Inject Brisket w/ Beefy Onion Soup Mix (ground)
  • Season Brisket w/ Beefy Onion Soup Mix and Pepper
  • Baste Brisket, recipe follows
  • Wrap Brisket
  • Slice Brisket
  • Sprinkle slices with Bacon Salt (original)

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

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Matt’s Bellevue Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Brisket Paste, recipe follows
  • Season Brisket, recipe follows
  • Oil the Brisket
  • Wrap Brisket, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.

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