Results 81 to 82 of 82
10-06-2012, 10:02 AM #81
Re: Boston ButtHave Wings, Will Travel.
10-08-2012, 10:52 AM #82
Re: Boston Butt
People have to realize at a BBQ contest we dont have 16-20 hours to cook anything and still get it prepped, cooked rested and boxed considering check in is Friday night by 6PM normally and brisket turn is 2:30PM Saturday.
I have seen plenty of guys do it but in all reality it isn't necessary. What I am telling you is along the lines of contest recipe I always cook the same way at home as I do in a contest so I dont loose the touch.
I like fajita seasoning in place of rub sometimes or as an additional seasoning layer. ObieQues Texican fajita rub is awesome and I use it a lot gives the meat a different taste.
BIG beefy flavor is what we are after in brisket plain old salt and black pepper is the 2 very best seasonings and imho really all thats necessary to have a tasty brisket. hth
edit: just re read your last post and yes your friend gave you a valuable tip its along the same lines as I am saying foil is your friend! I am a huge fan of the procedure it keeps the meat moist tenderizes it with steam and continues to cook IF you want it too. Or like we do when we pull them @ 203 they are tender then and can be sliced properly so we open the foil and quit the cooking. We wrap them in towels and put them in the cooler only if we get done early (it happens!!! ) and need to hold them quite awhile fwtw it does work great btw.
You want one to fall apart? take it to 210 or so in the foil and let it rest 2 hours w/o tearing the foil there wont be any slicing that meat. Chop it and mix some BBQ and make samichs lots and lots of them! good luck
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