I know little to nothing about competition bbq so i have what may be a dumb question. With brisket being such a long cook and can be pretty varied in time needed...how does that work in competition? Im assuming any kind of pre-cooking isnt allowed so how does one time a brisket for a set turn in time?
Brisket is always last turn in! I suspect tomorrow will be at 3 pm. I trimmed most exterior fat off the point, left 1/4 on the flat. I also shaped the edges and trimmed off the "loose" meat and super thin edge. I bet I took 5 pounds off that 12 pound brisket. I'm heading into rain, but it's supposed to be done after midnight. I'll start my fire about 2 am. Should be plenty of time and allow for a rest period too. Things cook faster in high humidity!
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