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My first competition brisket was a total train wreck but I learned a ton | BBQ Pitmasters - Chatter Central

My first competition brisket was a total train wreck but I learned a ton

I finally signed up for a local backyard BBQ competition last month in Austin and decided to smoke a whole packer brisket. I followed the Franklin method to the letter, wrapped in butcher paper at 165, but I pulled it off at 203 internal and let it rest in a cooler for 2 hours. When I sliced it, the flat was perfect but the point was completely dry and crumbly. After stewing over it, I realized I should have probed different spots before pulling because the point was actually done way before the flat. Any of you guys ever had a brisket where one part overpowers the other and what do you do about it?

3 comments

3 Comments

terryk284mo ago

Hold up, are we really acting like a backyard competition where nobody's paying you is this serious? I get it's frustrating when you spend all day on a brisket and it doesn't come out perfect, but you ate it and learned something, right? @stellachen is probably right about the temp difference, but honestly most people at a local comp can't even tell the difference between a dry point and a good one after a couple beers. You pulled it at 203 and let it rest for two hours, that's way better than half the guys who just yank it at 160 and call it done. Relax, try again next month, and maybe don't overthink it.

stellachen4mo ago

Man that sounds frustrating, especially when you followed everything by the book and still got mixed results. I've totally been there with a brisket that's like two different meats in one piece. Probes don't lie though, it's wild how much temperature variation you can get across the same cut. The point always seems to cook faster and go overboard while the flat lags behind, right? Next time you might try separating them at the stall if you spot the point getting ahead, lets you manage each one on its own terms.

gavin6924mo ago

Terry's right about the comp thing, nobody's sober enough to judge anyways. I read somewhere that resting the point and flat separately after the cook helps too, lets each piece sit how it needs without screwing the other one up.