FEC100- Competition Brisket Part 1 - Prep & Smoke-Cook

Cookshack, Inc. President & CEO, Stuart Powell, also with the Cookshack Competition Team shares his competition brisket techniques through this step-by-step video. This video shows how to trim, season and smoke-cook your competition brisket. Video two will show you how to prepare your turn-in box at a KCBS competition.

[@Aereaux]

I have never done the surgar seasoning. I just use a mixture of salt, pepper and garlic salt. More of a Texas style rub.

[@ipahophead]

Very well done; your best video to date. Thanks for taking the time to create such a detailed video. I love my AmeriQue SM066.

[@stephenmitchum5864]

I will try this but I am so sold on Texas styles brisket I am skeptical

[@CookshackSmokerGrills]

Thanks, Stuart is so easy to work with!

[@stacy4422]

may I say , A sharp knife and a sturdy table goes a long way!

[@andrewldoe]

Surgical dissection skills will be very handy!
Comp v Non-comp just leaving a little more fat?
BTW, I spent a day or two watching videos. This is THE most informative. Great video!

[@CookshackSmokerGrills]

+Andrew Doe Thanks for the comment! For non-comp cooking, we cook it with all the fat. When the brisket is done, the fat will normally just fall/pull right off! No surgical skills necessary. lol

[@CookshackSmokerGrills]

We would love to have a better setup but we are so cramped for space.

[@Calimero-qq9hm]

Stuart, thank you for the tutorial.
You do NOT wrap the flat or point into foil during cooking, right?

[@CookshackSmokerGrills]

+Calimero1978 Correct

[@sowabunga]

Stuart,
How would you change this up for backyard brisket? Ron

[@handgunner45ACP]

good information, you may want to get a more sturdy table though!!LOL

[@kkquestrian]

Does separating point from flat prior to cooking reduce the cook time - or is the same?

[@CookshackSmokerGrills]

It does a little. Our times and temps are based on the largest cut of meat. So, if you seperate the point from the flat, you will be cooking 1.5 hours/lb for the larger of the two cuts. Thanks for the question!

[@CosmicStargoat]

Dude! Put some truck chocks on that table! How many fingers do you have left?

[@CookshackSmokerGrills]

hahaha! we actually just got an island with locking casters! Much safer than the tipsy table.

[@SOLDOZER]

0:03 that Brisket looks dry as a leather shoe.