Brisket is one of the absolute staples of barbecue. That’s why every competition will include a brisket category. For VRIC’s Great Texan Cook-off, we prepared four briskets. Two were cooked in a Big Green Egg XL and two in a Weber Smokey Mountain.
Poor Man's Burnt Ends. Burnt ends are cubes of smoked brisket that are smokey and sweet - often described as "meat candy." Making them involves multiple steps: cook a packer brisket (8-12 hours), separate the point from the flat, cube the point, coat with BBQ sauce, return to smoker (for 1-2 hours). Not only does … Continue reading Poor Man’s Burnt Ends
Last year, my friends and I started our annual BBQ competition. Six competitors made brisket and our guests served as judges, scoring the meat in categories like appearance (e.g. smoke ring, thickness of slices, bark), taste, and texture. Below are some of the pictures taken during the competition.
