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KCquers ROADMAP to the COMPETITION Forum (AKA our FAQs)

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rbinms33

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Use this thread to map to threads or posts you feel can be important to members. Like a roadmap into our forums. Give the post a brief description of the important topic within. (i.e. Checklists, Judging Experiences, Turn in boxes, etc.)

Find the thread or post, copy the URL from the address line in your browser and paste it into a post in this thread.
 
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Competition Brisket

This will be a work in progress for a couple of days.

Aging in Cryrovac? The definitive answer from the man who knows.:
http://www.bbq-brethren.com/forum/showthread.php?t=9719&highlight=brisket

Holding Brisket in a hot cooler?
http://www.bbq-brethren.com/forum/showthread.php?t=26560&highlight=brisket

The Never ending CAB (Certified Angus Beef) discussion:
http://www.bbq-brethren.com/forum/showthread.php?t=26560&highlight=brisket

"Salvaging" an overdone Brisket. May be a nugget in here to help someday.
http://www.bbq-brethren.com/forum/showthread.php?t=26472&highlight=brisket

Sliced or Chopped?
http://www.bbq-brethren.com/forum/showthread.php?t=25904&highlight=brisket

Frozen Brisket???:
http://www.bbq-brethren.com/forum/showthread.php?t=24738&highlight=brisket

Injecting Brisket?
An entry level thread here:
http://www.bbq-brethren.com/forum/showthread.php?t=22207&highlight=brisket

An injection thread that turmed into a typical
FAB bashing/loving thread (listed elsewhere in the RoadMap). But, still a few nuggets of useful injection theory:
http://www.bbq-brethren.com/forum/showthread.php?t=20984&highlight=brisket

Trimming Brisket for Comp?
http://www.bbq-brethren.com/forum/showthread.php?t=20245&highlight=brisket

Slicing knives for Brisket.
http://www.bbq-brethren.com/forum/showthread.php?t=17098&highlight=brisket
 
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