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Posts Tagged bbq brisket recipe

THE DIFFERENT GRADES OF BRISKET- Overview and Thoughts

Jan 14

Posted by Logan in Beef, Competition Brisket, Logan's Thoughts | No Comments

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.  Read more... (448 words, 2 images, estimated 1:48 mins reading time)

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Easy Competition BBQ Brisket

May 2

Posted by Logan in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

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!!  Read more... (644 words, 5 images, estimated 2:35 mins reading time)

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Matt’s Sokol Brisket 2009

Aug 17

Posted by Framps in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

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.  Read more... (427 words, estimated 1:42 mins reading time)

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Matt’s Bellevue Brisket 2009

Jul 29

Posted by Framps in Beef, Competition BBQ Recipes, Competition Brisket | No Comments

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.  Read more... (607 words, estimated 2:26 mins reading time)

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