garnishing brisket for competition - KCBS

Barb Milroy from Texas Rib Rangers on slicing and garnishing a brisket for turn-in. This brisket took 2nd place in Marshalltown.

Category:

Education

Tags:

• Movie

[monty3777]

Well, I'm not the one in the video. That's Barb and Bill Milroyy of Texas Rib Rangers. They used their own rub, which is available for sale if you want it. You can find it on the Texas Rib Rangers homepage. You can also get it from Hawgeyes BBQ - google the name for their page.

[s1edneck700]

Nice use of IODIZED SALT you fucking jamoke! why dont you go put a fucking metal garbage can on a popsicle stick while your at it and serve that shit family style. Who in their right mind uses table salt at a comp? Epic fail, I hope you got booted before you even got to the table.

[WC4E]

@noelsingletary, how many KCBS competitions have you competed in? Being tender is not the only criteria. As I understand it, the judges pick up an individual piece of brisket and stretch it, and it needs to stretch apprx. 3/4 of an inch before breaking. Plus, you need an extremely sharp knife to cut across the grain and cut the slices thin enough to accomplish that. Why are so many people so critical when they don't know what they are talking about?

I will be cooking at a KCBS Contest 9-11.

[wogthecat]

You fools have no idea what this video is for. It is for a Kansas City Barbecue Society or KCBS competition. The judges tasting this BBQ generally take 1 or 2 bites. You have to pack as much flavor into every bite as possible, hence the salt and sauce. Thanks for the great video guys. I would like to see you breakdown the whole point and divide it into the flat. Great Job on 2nd place, that is no easy task at any competition.

[tlc64impala]

Should be no need for salt after the the meat is done, the outside ring of the meat should be full of seasoning. Its looks pretty good, but seems like the salt would be overkill.

[noelsingletary]

Using a serrated knife to cut the meat??????? I can use a plastic knife to cut mine. Yours isn't that tough is it???? It took second place??? Second toughest???? Added SALT!!!! WHY? Not seasoned enough? Jesus, all you are doing is taking away from the flavor of the meat when you add salt like that. STOP! First of all you need to get a good knife. Second, you need the right seasonings and wood to ook your meat with. Last but not least, don't add extra salt!

[klank67]

Maybe it's because I'm not from the south but if I'm not mistaken you took over 5 minutes to slice some beef, paint it with what you call 'little bit' of bbq sauce and put it into a styrofoam container filled with some sort of greens .... my question is - is it supposed to be served cold or hot cuz by now it must be ice cold which is a lot of work for a shitty cut of meat if you ask me .... but I'd still try it ;)

[ebay408]

Are you slicing the Flat Or the Point for the turn in?

[tmbg15]

I agree why would you put salt on it. what place did they get?