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Author Topic: Cooking 2 briskets  (Read 12730 times)
SwineBelly
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« on: February 22, 2013, 02:25:19 PM »

For you experienced competition guys, do you see a problem with cooking on brisket on the Keg and one on the WSM and combine the best slices for turn in? Would a mix from two different cooks make a difference to the judges? This is IBCA
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TAURUS BBQ
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« Reply #1 on: February 22, 2013, 05:23:04 PM »

For you experienced competition guys, do you see a problem with cooking on brisket on the Keg and one on the WSM and combine the best slices for turn in? Would a mix from two different cooks make a difference to the judges? This is IBCA

You could easily pick the best slices from one and burnt ends from the other. It will give you options.  Good luck!
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SwineBelly
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« Reply #2 on: February 22, 2013, 05:28:32 PM »

Well, no burnt ends in IBCA. It says that each type of meat needs its own heat source. So you couldn't cook a chicken half with ribs. But I'm thinking that I could cook 2 briskets in the WSM and save the Keg for ribs.
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TAURUS BBQ
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« Reply #3 on: February 22, 2013, 05:48:41 PM »

Well, no burnt ends in IBCA. It says that each type of meat needs its own heat source. So you couldn't cook a chicken half with ribs. But I'm thinking that I could cook 2 briskets in the WSM and save the Keg for ribs.

My bad, but it is still a good idea to cook two briskets if you can, even in the same cooker. Every brisket cooks differently, even in the same cooker, same temp, same time, etc.

Is it a 22.5 wsm? If so, perhaps you want to use that for the ribs instead, larger diamater means less cutting/shortening of the rack, less well done ends, use the keg for brisket (top and bottem racks).
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SwineBelly
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« Reply #4 on: February 22, 2013, 06:44:15 PM »

Unfortunately, all I have is the 18" WSM. Those big ones sure look nice, but I just got the Keg. May have to wait on that one a little while. The Keg produced some great practice ribs for me this week. Maybe I will put 2 briskets on the WSM and 2 racks of ribs on the Keg.
« Last Edit: February 23, 2013, 03:25:31 AM by SwineBelly » Logged
TAURUS BBQ
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« Reply #5 on: February 22, 2013, 06:46:53 PM »

Unfortunately, all I have is the 18" WSM. Those big sure look nice, but I just got the Keg. May have to wait on that one a little while. The Keg produced some great practice ribs for me this week. Maybe I will put 2 briskets on the WSM and 2 racks of ribs on the Keg.

Up, go with what you know...
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jsegura3
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« Reply #6 on: February 23, 2013, 12:09:36 AM »

It says that each type of meat needs its own heat source.
Not sure where you read that but I know 90% of teams use one or 2 pits for everything. You can do everything on a single pit if you wanted. Do what you feel comfortable with - keg or WSM but I would recommend doing chicken over direct coals at 325* or so. Judges really like that grilled/roasted flavor on chicken. Also make sure your brisket has a chance to rest for at least 2 hours, I've had much better luck when I rest by brisket for 2-3 hours. Keep practicing too, it really helps.  Wink
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SwineBelly
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« Reply #7 on: February 23, 2013, 03:31:53 AM »

This is directly from IBCA rules:
 Pit  shall be of a design that contains individual cooking chambers and heat sources (no sharing of heat sources). With the exception of Junior or Kid’s Cook-off’s, contestants must be 18 years of age to participate for cash prizes.

I know you can't share a pit with another team, but this makes it sound like you can't put a chicken and a rack of ribs on the same cooking source unless it has a separate cooking chamber.
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jsegura3
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« Reply #8 on: February 24, 2013, 06:46:27 AM »

Rules do read a little strange, I think it's referring to teams sharing pits. Trust me you are ok.
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