A New Competition BBQ strategy...

[tooge]

Ok, found it. Basically, you cook the brisket unfoiled at 325 to 350 for an hour. then double foil it and cook another 1.5 hours at which time the internal temp should be about 190. Take it off the smoker and into a hot box (cooler) for 2 more hours. Slice. They talked about a guy named Myron Mixon that first started it, and he injected different things at different times during the process. That must be what they mean by meat prep.

[cdcox]

Originally Posted by tooge

Ok, found it. Basically, you cook the brisket unfoiled at 325 to 350 for an hour. then double foil it and cook another 1.5 hours at which time the internal temp should be about 190. Take it off the smoker and into a hot box (cooler) for 2 more hours. Slice. They talked about a guy named Myron Mixon that first started it, and he injected different things at different times during the process. That must be what they mean by meat prep.

I guess this makes sense. My mom used to do an oven brisket (flat only) at around 325 for several hours. The times used by this group add up to about what she used to do: 1+1.5+2 = 4.5 hours. Hers didn't have much smoke flavor (except maybe some liquid smoke) but it was extremely tender and not dry at all.

I'm guessing the 2 hour rest at the end is to allow time for the fat liquefy.

I'm already using foil on my briskets toward the end to bring the temp up faster and to keep 'em from drying out. I may try experimenting with hotter temperatures to speed things up. I don't think I'll go to the extremes used here. If I could eat 8 hrs after putting it on, I'd be good.

[Mr. Kotter]

Interesting link...

http://www.thepickledpig.com/PPapps/...rankings25.cfm