Trying to improve...

[jim]

So, the team is going out to the Silver Lake comp, which is only our third we have every done. We want to try to up our scores a bit in chicken and in brisket. So I have two questions, especially if you use a stick burner:

1. Are you smoking your brisket whole, or just the flat. We are not offering burnt ends in our presentation box, but we have been cooking it as a whole brisket for the entire time, and not separating until we wrap the meat up and put it away to rest.

2. Do you put your thighs in aluminum pan during the cooking time of your chicken? If so, how.

Thanks for any input.

Jim

[jmeds75]

Hi Jim,
I have cooked whole packer briskets (usually about 12 lbs) for competition. I don't separate the flat from the point until I am slicing for presentation.

My chicken is cooked right on the grates.

Hope that helps!!

[Bbq Bubba]

Id give you chicken advise if it was worth a dam so i won't. :rolleyes:

We have better luck with brisket flats. Shorter cook time, better bark and less trimming to fit in the box.





Good luck!

[bavariansmoke]

Hi Jim,
Judges are looking for moisture and flavor those are the two keyes for chicken. Cook what you like. It seems to work for me.
Brisket- Judges like Burnt Ends. And a moist brisket.
Hope that helps. See you at Silver Lake.

[Richtee]

We always turn in burnt ends as well as slices on the brisket. Chicken seems to escape us as well, however ;{)

[Extreme]

This is a good place to start, I stole this from another forum it is the basis for alot of cooks. a few tweeks to fit your program and you are in!!:rolleyes:

Troy



Posted by Jumpin' Jim on January 31, 2001 at 21:04:41:

Jim's Chicken

For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday.

I have used various rubs but what I really like these days is Head Country (Ponca City, OK) tweaked for heat which I get by adding a small amount of Cayenne Pepper. The thighs come out of the marinade at 7:30 sat morning and I lightly and evenly dust them with the rub.

I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smoke box I use hickory pellets.

At the three hour mark I test each thigh with a toothpick for tenderness. I put my best 8 in one half size alum pan from Sams Club with one bottle of Head Country Original Sauce. I put the second best 8 in the other pan. I loosely tent the pans with foil and let them woller in the sauce for approx. one hour.

Half hour before turn-in I take 8-10 best thighs and put them on Weber Kettle or Cajun Grill indirect with a reasonably cool fire so I won't burn the sauce. I taste one of the worst thighs and make an assessment of how it tastes and if I think that taste can do well. If I need to make adjustments, especially with salt, I do it at this time and then set the seasoning with a light brushing of sauce.

For turn-in I pick my best six thighs and put them in the box. No special arrangement because the thighs usually take up most of the room. Just try to have a decent looking box.

This process doesn't always work but it has been very good to me.

If any of you want more specifics please email me directly. I assume most of you are very good cooks and will be able to take this brief process and make it work for you. By the way Paul Newman's is a very good marinade for other meats, especially lamb when combined with Head Country Rub and Head Country Sauce.


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[Richtee]

Ahhh interesting! No mention of the peeling skin/trimming thing. What a PITA that is.

I'm gonna be doing some homework on thighs in the off-season for sure. Thanks Troy!