Competition BBQ secrets

[Ash kickin BBQ]

Ok.. let's be honest .. if you have a good thing going on why would you share your secrets ??? because life is short and you need to pass on your knowledge to the next generation
I will start .. if using a stick burner when adding more wood for fuel .. pre burn the wood a bit to not have the white heavy smoke on your product, helping to eliminate bitter taste in whatever you are smoking. . What say you?

 

[WareZdaBeef]

I don't do comps but start low for atleast an hour to develop a darker smoke ring.

 

[m-fine]

I would look in the "secret" competition sub forum.

 

[Notorious Q.U.E.]

Some of the genuinely old school pitmasters, Scott's BBQ in South Carolina, employ burn barrels so that the only thing going into the firebox is burnt-down red-hot coals delivering clean heat. It's a heck of a lot of labor but Scott's has been going strong for years. Pre-burning is smart if you have the time/labor/energy to pull it off.

 

[JD McGee]

Well...the topic pretty much says it all...lol!

 

[Basted moral support guy]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

...or maybe that's not a secret?

 

[IamMadMan]

Don't overthink the process. There is no magic in the process or ingredients.

Many winning teams will even sell their rubs and sauces, only to be beaten by others who use them. So it's still a winning proposition, the word spreads and sales will soar.

 

[Cook]

Some of the genuinely old school pitmasters, Scott's BBQ in South Carolina, employ burn barrels so that the only thing going into the firebox is burnt-down red-hot coals delivering clean heat. It's a heck of a lot of labor but Scott's has been going strong for years. Pre-burning is smart if you have the time/labor/energy to pull it off.

Yes, and no. Scott's, and all other traditional barbecue places that cook the same style, use burn barrels.

BUT they cook in a different method. Scott's, and the others, are not putting those burned down coals in an offset pit. They are putting the coals directly under the meat. Not many competitions employ that type of traditional/regional cooking method.

The only competition cooks that even come close to this type of direct heat method are those using a UDS.

 

[SirPorkaLot]

They are putting the coals directly under the meat. Not many competitions employ that type of traditional/regional cooking method.

The only competition cooks that even come close to this type of direct heat method are those using a UDS.

That is how I learned to cook and I actually have done it in competition. (A few times)

 

[5am]

Judges are not "tired" of blues hog. They have no idea what they are eating most the time, and it wins every weekend. I'm not sure if that's a secret or a rant?

 

[Okie Sawbones]

Judges are not "tired" of blues hog. They have no idea what they are eating most the time, and it wins every weekend. I'm not sure if that's a secret or a rant?

That's pretty much a crock. Blue's Hog jumps out.

 

[gettinbasted]

That's pretty much a crock. Blue's Hog jumps out.

Another constructive comment from our know all judge.

I hope everyone is listening. Stop using Blues Hog please! I'd like a few more wins.

 

[Okie Sawbones]

Another constructive comment from our know all judge.

I hope everyone is listening. Stop using Blues Hog please! I'd like a few more wins.

If you win with it, good for you, but don't try to misconstrue my statement. Blues Hog has a distinctive taste. It is not hard to spot, especially after you taste it 500 times.

This in in response to the snarky 'Judges are not "tired" of blues hog. They have no idea what they are eating most the time...' I have no problem calling BS when I see it.

 

[JS-TX]

MSG... lots of it.. is that a comp. secret?:wink:

 

[INmitch]

With all the new injections on the market Chris Lillys old pork injection recipe still wins.

 

[Okie Sawbones]

With all the new injections on the market Chris Lillys old pork injection recipe still wins.

Just because it is old, doesn't mean it isn't good. I use it at home, church events, etc. Keep the recipe on my computer.

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

I like the Squeal Like a Pig rub recipe (by Joe Pierce) better than Lilly's recipe though.

 

[Brother-n-law-BBQ]

The one thing that has helped us so much is trim at home. Then on fri nights we go eat, drink and hang out. Sometimes it feels like we are forgetting something, but really its just we are prepared!

 

[nautique1228]

What brother n law said. Prep as much as possible at home and keep it simple. The less stuff to bring the less stuff to forget.

 

[newtwoq]

What brother n law said. Prep as much as possible at home and keep it simple. The less stuff to bring the less stuff to forget.

^This!!

 

[rikun]

I don't think there are any secrets.

Once you realise that, you can focus on the important things.

But what do we know, still haven't won our first grand :roll: