Hi Dr. BBQ,
I have just completed my first season of BBQ competition here in Houston, Texas. I belong to the TGC-BCA and IBCA sanctioning bodies. I also do some beer joint cookoffs as well. I started in June of 2006 and ended my season in December of 2006. I cook on a Pitts & Spitts offset BBQ trailer. I have taken home 11 awards in my 12 cookoffs, however I am falling short on my brisket program. I really need some help in this area. I know you are not going to give away secrets and I understand that, but I really need some help in this area. I am taking my briskets to 160 F. or 165 F. and foiling them until they get to about 197 F. I am cooking with oak because I am a new cooker and its kind of a fail-safe wood. I think I am ready to experiment with other woods sometime in the near future. I am using Texas BBQ Rub and Head Country BBQ sauce as well. I do not sauce our products after they come off of the pit and all judging is blind. I really really need some help in this area. So, what do you say DR. BBQ? Will you give me some help? I really need it. I have been getting first in spare ribs and chicken but just cant seem to get there with the brisket.
Well I say I”ll try to give you some help, but if you”re expecting a secret ingredient to put you in the winner”s circle you are going to be disappointed because there isn”t one. I don”t believe in wrapping my briskets that early–matter of fact I usually don”t wrap them until they come off the pit at about 190 F. Be sure to check the temp in a bunch of different places in the brisket to be sure you are really at that temp and the brisket should be fairly tender. Then I wrap in foil and put the brisket in an empty ice chest for at least 4 hours and preferably 6. The cooking process will continue and the brisket will be tender and juicy. I cook with lump charcoal and some wood for flavor. I”m not familiar with the rub you”re using but it”s probably OK and Head country sauce is a proven winner. Good luck to you.