A beginner’s guide to competition brisket

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Toby
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A beginner’s guide to competition brisket

Post by Toby »

A beginner’s guide to competition brisket, Training Episode 4

This is to help anyone out there that is thinking about entering a BBQ competition, this is the fourth of a 4 part series covering Ribs, Chicken, Pork and Brisket, excuse the quality, turned into a windy day!

Filmed 1 year and three stone ago! I will be working on new videos soon, with more close ups and better editing. The 4 episodes in this series were filmed over a 24 hour period so there is some cross over. Remember this is to help beginners with comp cooking, I appreciate there are thousands of variations and techniques, hope you enjoy watching. I am more than happy to answer any questions.



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eater of food
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Re: A beginner’s guide to competition brisket

Post by eater of food »

Great videos Toby.

I cannot stress highly enough that this is one-bite judging.

Especially when it comes to the later categories, it really is important to try to stand out with big flavour.

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"Brown risky because every time you come into it you've got a chocolate."

YouTube's automatic audio transcription service needs some work. If you feel like you need a laugh, I highly recommend having a watch through and seeing the full subtitles as deciphered by their software. :lol:
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