Competition Beef Brisket | Montana Outlaw BBQ
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- Опубликовано: 3 окт 2024
- We are back again with another video in our competition BBQ series... Beef Brisket. We will walk you through step by step of the process. If you have questions, make sure and let us know in the comments below.
About Us:
We are the Hamilton family - Montanans born and raised. We are a competitive BBQ team, makers of BBQ rubs, and the family behind BBQ Hero.
We want to share the love of cooking and bring people together to eat. We hope to guide you in your cooking adventures, we’ll focus on barbecuing, of course, but we’ll look at all different kinds of grilling, smoking, and cocktails too. We’d like to help inspire others to have success on the barbecue trail, the backyard, or in the comfort of your home.
Recipe Link: www.montanaout...
Brands We Use:
Montana Outlaw Beef Rub: www.montanaout...
@snakeriverfarms519@snakeriverfarms519 Beef Brisket: www.snakeriver...
@BluesHogNation Bold & Beefy Seasoning: blueshog.com/c...
@KosmosQ Reserve Blend Brisket Injection: kosmosq.com/pr...
@Thermoworks Thermapen One: www.montanaout...
@RoyalOakCharcoal 
Хобби
Good evening, I wanted to reach out and thank you guys very much for all of these competition videos! I did my first every bbq KCBS judged bbq! I watched all of these videos and essentially followed them to a T. Our team placed 3rd overall in the event! 1st place in brisket! 3rd place in ribs and chicken! We didn’t place for pulled pork but overall we did amazing!
Great job! Thanks for watching
It’s possible I’ve watched every comp brisket video on RUclips… this might be the best! Informative without rambling. Great video and editing. And the product looks killer! We’ll done guys!
Thank you @68Poinbuck for this awesome review and comment! We are so glad to hear you found the video helpful. Our Montana Outlaw Productions team and crew are so happy to hear this feedback. We have so much planned for 2022 so please come back and see us again. And we always love to hear our fans, so if there is ever anything you would like to see us cook, please let us know!
@@MontanaOutlawBBQ and I found your rub in KC and picked up a bottle of the way to a comp in Olathe KS. Haven’t put it on meat for the smoker yet but it was money on the burgers we had Friday night.
Good evening, I wanted to reach out and thank you guys very much for all of these competition videos! I did my first every bbq KCBS judged bbq! I watched all of these videos and essentially followed them to a T. Our team placed 3rd overall in the event! 1st place in brisket! 3rd place in ribs and chicken! We didn’t place for pulled pork but overall we did amazing!
Great job! Thanks for watching
Good evening, I wanted to reach out and thank you guys very much for all of these competition videos! I did my first every bbq KCBS judged bbq! I watched all of these videos and essentially followed them to a T. Our team placed 3rd overall in the event! 1st place in brisket! 3rd place in ribs and chicken! We didn’t place for pulled pork but overall we did amazing!
Great job! Thanks for watching
Brisket is our favorite around our place!
Thank you for tuning in @CyndiGaustad! It's one of our favorites too!
I wish I could get on the competition circuit.... Im too poor though...😂 so this is as close as ill get but itll help with my home game.
Well, we're glad you're here! If you ever do get into it - we'll be here cheering you on!
brisket in my opinion is the holy grail! If it's done right.. it's better than any desert! it's magical.. you take a bite and savor every morsel
We couldn't agree more with you @John W. A well cooked brisket is indeed magical! Thank you for watching the video and taking the time to leave a comment!
Lindo trabalho 🇧🇷
Love your videos! Doing our 2nd KCBS comp in a few weeks and these videos are extremly helpful!
Thank you! We wish you the best of luck in you competition @KennyValentine. It is always great to hear from other KCBS competitors. We are grateful you let us know what you think of the videos and we wish you the best out there on the BBQ circuit!
You guys ever tried wrapping the burnt ends after the bark is achieved in waygu tallow? A lot less salty than squeeze butter and achieves the natural beef flavor without the salt.
@Dustin Barlow we love this suggestion! We will have to give it a try and we will let you know how it comes out!
Another awesome video for us first time competitors. Thank you 🙏
Its our pleasure @TimM! Thanks for watching!
this was over amazing... top best ive seen... has helped me to prepare for my 1st brisket... thank u
@UNKNOWNX thank you for letting us know how you felt about this video! It means a great deal to hear from our subscribers and our BBQ family out there! We do our best to bring you all the information that we know will work for you out there on the circuit! Nothing brings us greater joy then hearing our fellow competitors are out there applying these videos. Please stay in touch and let us know how the comp circuit is going for you!
www.montanaoutlawbbq.com/contact-us/
Fantastic video!! Thanks for sharing the knowledge!
You bet thanks for watching!
This video is actually giving me chest pains 😆
@Veterans BBQ thanks for leaving us a comment and hope to see you again on the channel!
Great video! When you grind your brisket trimmings for burgers , do you throw some of the brisket fat in with it? I’m guessing using a SRF brisket compared to a choice/prime brisket could alter the answer to this question.
@ChrisMoore we always keep the fat as well to bring in as a binder. If you are using a choice cut with little fat, I would add more fat to achieve the consistency you are looking for.
Brand of knives your using....those bad boys are sharp
What knives would you recommend for someone starting out that won't break the bank but be a good quality knife
If I had to guess they're using Victorinox's 8" boning knife and 12" slicer. They're super affordable, and can be kept very sharp if you take care of them.
They're not very expensive, so if you want to buy some sharpening stones and learn to keep things sharp yourself you don't have to worry about messing up something expensive. Alternatively when they start to dull you can usually find local knife sharpeners that will sharpen them up for no too much money.
Great explanation and a new subber !
Have out 1st amateur comp in a couple of weeks and your knowledge will definitely help!
@William Carr thank you for checking out our channel and subscribing! We wish you the best in your first competition class coming up! We are glad you found these tips helpful and please let us know how you do in the competition!
@@MontanaOutlawBBQ
proud to say we finished
1st in Brisket
1st in Ribs
2 in PP
and Grand Champion 🏆
And due to MO BBQ and your great vids , rubs and instructions!!
Your an honorary member of our OUTLAWS and INLAWS BBQ 😊
I am going to do it like this even for backyard cooks. I wanna feel like a champion.
@HalfMoon thank you for this comment and we are happy to hear want to cook like a champion! With this recipe we have no doubt you will be the champ of any BBQ you do at home! Please let us know how your cooking turns out!
www.montanaoutlawbbq.com/contact-us/
Great job fellas! Enjoyed watching y’all work!
Thank you @RichardKuriger! It is always great to hear from you! Thank you for leaving a comment and please make sure and let us know if there is something you would like to see us cook!
Do you trim that thin line of fat off the bottom of the flat slices prior to boxing ??
Or do judges like a little bit of that fat for flavor ??
Outstanding video
This is another great question @kevinbongard. We do trim the fat off the slices before boxing. We like a clean slice to present in boxes and helps to keep a consistent appearance as well. The flavor we know will be there for the judges in the injections and the rubs. Thanks again for the comment and tuning in.
Great video(s)!!! Looking forward to meeting you guys in Bozeman this weekend.
@RogerDonohoe thank you for watching the channel and we look forward to seeing you too!
So great to compete at the Montana Pitmaster Classic and see all our friends and competitors! We thank all the BBQ family and huge thanks to Kenyon Noble for sponsoring an amazing event!
Great video, do you let your brisket rest before you slice it at a compeition?
Yes, we let it rest for at least an hour before slicing.
Damn son, you done good.
KCBS MCBJ
Appreciate it! thanks for watching our videos!
They don’t lie! Each time I trim a brisket for a comp I cry at how much I waste!
@Dustin Barlow we appreciate you viewing the channel and stopping by for a comment!
Was it at 300° the whole cook?
Yes, we smoke it at 300 degrees for the full 5.5-6 hours.
Sorry its been asked,Considering the price of SRF briskets,what changes would you make to a prime?Longer rest- injecting?Thanks
@JAG ReDDog thank you for this question. Sorry it took us so long to get back to you! With a normal prime we would first recommend really being selective in you cut. Make sure you can find a prime that has as much marveling as possible and will be a quality cut before you begin. Injecting the way we did in this video will definitely help as well as using quality rubs. Both will help add and pull moisture throughout the cut and ensure you walk away with a cook you are proud of.
Do you guys grind up your trimmings right away and then store them? Or do you store all the trimmings and then grind them all up and the end of the year?
@JordanElkins we normally give away the majority of the leftover meats to fellow contestants who come in to taste and visit. We also give a fair share away to the spectators. You definitely can keep leftover trimmings and freeze them for later use in the year.
Good evening
Same to you
O boy that poor brisket.
I know it competition trimming but still hurts to watch
It is! We save a lot for ground chuck.
Hey I know those guys 😊
Hell yeah! Hey buddy!!
❤👍👍👍👍
If you don’t mind me asking, what injector do yall use?
Not at all! We use Kosmos Q Reserve Blend Brisket Injection.
@@MontanaOutlawBBQ I’m sorry, I should have been more clear. I was referring to the actual injector apparatus.
@angrygnomecst oh sure! We buy the disposable needles and syringes from a farm and ranch supply store.
@@MontanaOutlawBBQ ty sir
What is your probe temp for competition briskit flat?
That is going to depend a lot on the elevation that you are cooking at. Here in Montana its going to be around 205. You really want to pay attention to how the probe goes in. It should feel like your sticking it into room temperature butter!
Awesome looking brisket, how long did you let it rest before you pulled it out and sauced it ?
@Fatboy BBQ thank you for watching this video and leaving us a comment! We typically leave the meat to rest 45 minutes. However, due to the intensity of competitions, some times that my vary depending on the day, but 45 minutes is the that ideal rest time.
No rest time?
We let the brisket rest after smoking for at least an hour before slicing.
That looks great. So I thought you couldn’t separate the two muscles in competition. Also, I noticed you run it kind of hot and fast (300), as opposed to 225-250
Great question @lowdowne! So you can separate the two muscles in brisket, but you CANNOT separate pork. We cook hot and fast simply because we enjoy sleeping. :) We are able to achieve the tenderness and proper smoke quality all while getting much needed rest for the competition day.
Myron Mixon also smokes at 300° for his brisket and pork.
@@MontanaOutlawBBQ
As I'm sure you know by now, there are no restrictions on how you cook your pork meat.
Do you let the flat rest at all after you pull it?
Yes! We like to have at least an hour of rest.
Do you rest it after taking it off and before slicing ?
You bet! We like to have at least one hour of rest
How long do you let it rest after it comes off
Thanks for watching, we like to have at least an hour of rest but it can go longer if you need it to.
The one thing I hate about brisket is you start off with 12 pounds but end up with five..
It really is a pain! Especially when you're selling it - it's hard for customers to fathom how much renders away.
What size needle is that for injection
@Jason Miller thanks for this question! We recommend a 14 gauge needle or slightly bigger for injecting.
Are smoking fat side down?
Thank you for your question. Yes during our competition brisket we are cooking fat side down the whole time.
How can they charge $245?! Well i guess they can because people are willing to pay for it......Companies are incentivized to give as little as possible and receive as much as possible. Capitalism is deeply flawed.