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Post by BBQ Butcher on Jul 28, 2018 7:58:48 GMT -5
Courtesy of Chris Capell In the barbecue world, there’s not much better eating than biting into a perfectly cooked slice of beef brisket! Until you’ve tried it, you’ll just have to try and imagine the ultimate bold flavor that shouts BEEF more than any other cut on the cow. BUT, as most folks will agree, brisket is the most difficult barbecue meat to cook consistently! Enter the Dizzy Pig Competition BBQ team. Our competition team has cooked a ton of briskets since they began competing professionally in 2002. Actually, when you do the math, it is over 2 tons. But the fact is, Dizzy Pig racked up almost 70 top ten brisket finishes in their first 120 contests — which includes 8 trips to the American Royal Invitational, and 7 invitations to the Jack Daniels World BBQ Championships. We find that there is a small window to hit in order to get a perfectly moist, tender and flavorful end result. But success can be achieved by: Choosing a quality whole brisket with good fat content Using a top quality rub with a flavor that can stand up to the long cook Cooking it with a good clean burning fire with the right amount of smoke Getting the meat off the heat as soon as it becomes tender Don’t forget, there are many roads that lead to a great bite of BBQ, so don’t let anyone tell you there is only one way and you have to follow certain precise steps. There is some art involved, so you’ll want to develop your own method that suits your cooker, your time frame, and your style. This is the way we do it: Dizzy Pig Brisket
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Post by BBQ Butcher on Aug 5, 2018 6:43:36 GMT -5
Some one just asked me about brisket and I sent them here Let us know how it turns out.
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