Finney - Iron Pig BBQ Posted October 14, 2009 Report Share Posted October 14, 2009 I won Grand Champion at the Eastern Carolina BBQ Throw Down. It's a KCBS sanctioned contest and a State Championship. As well as what's listed in the results below, I also won the NC Governor's Award. It was a good weekend. Grand Champion Eastern Carolina BBQ Throw Down Rocky Mount, NC 10/09/2009 - 10/10/2009 Grand Champion: IRON PIG BBQ Reserve Champion: LEARN2Q.COM Overall: 1 IRON PIG BBQ 2 LEARN2Q.COM 3 PICKIN' PORKERS 4 BIG MO FROM AHO 5 GOONEY CREEK BBQ 6 TARHEEL SMOKERS 7 OLD DOMINION SMOKEHOUSE 8 SCREAMIN NITE HOG BBQ 9 SWAMP SAUCE SMOKERS 10 WOOD CHICKS BBQ 11 LAZY ASS BBQ CREW 12 TWO OLD MEN AND A GRILL 13 SMOKE THIS 14 THE KINGS OF Q 15 HAMBONES BY THE FIRE 16 GROG N HOGS 17 THE SOUNDSIDE SMOKERS 18 FLAMING PIG 19 CAROLINA BBQ CO 20 THE PIG'S EAR 21 RED WHITE AND QUE BBQ 22 UP N' $MOKE 23 PO' BOYZ BBQ 24 BIG AL'S BBQ & CATERING 25 BIG B'S PIG-N-ATERS 26 SMOKIN' SOMETHIN' BBQ 27 NORTHSIDE B.Q. BOYS 28 THE ALLNIGHTERS 29 J & M BAR B QUE 30 STOKE & SMOKE BBQ 31 FINE SWINE 32 THE COOKIN COMIC 33 DEM BONZ COOKERS 34 CONKY TONKER'S BBQ 35 MY SWEET HOG COOKIN' 36 NEPHEW'S BBQ 37 BUCCANEERS BETTER-B-Q Chicken: 1 BIG MO FROM AHO 2 LAZY ASS BBQ CREW 3 GOONEY CREEK BBQ 4 LEARN2Q.COM 5 IRON PIG BBQ 6 BIG B'S PIG-N-ATERS 7 GROG N HOGS 8 SWAMP SAUCE SMOKERS 9 OLD DOMINION SMOKEHOUSE 10 TARHEEL SMOKERS 11 TWO OLD MEN AND A GRILL 12 BUCCANEERS BETTER-B-Q 13 SMOKE THIS 14 NORTHSIDE B.Q. BOYS 15 THE PIG'S EAR 16 UP N' $MOKE 17 RED WHITE AND QUE BBQ 18 SCREAMIN NITE HOG BBQ 19 CAROLINA BBQ CO 20 WOOD CHICKS BBQ 21 HAMBONES BY THE FIRE 22 PICKIN' PORKERS 23 THE KINGS OF Q 24 BIG AL'S BBQ & CATERING 25 SMOKIN' SOMETHIN' BBQ 26 PO' BOYZ BBQ 27 THE SOUNDSIDE SMOKERS 28 THE COOKIN COMIC 29 THE ALLNIGHTERS 30 FLAMING PIG 31 J & M BAR B QUE 32 FINE SWINE 33 MY SWEET HOG COOKIN' 34 CONKY TONKER'S BBQ 35 DEM BONZ COOKERS 36 STOKE & SMOKE BBQ 37 NEPHEW'S BBQ Ribs: 1 SCREAMIN NITE HOG BBQ 2 FLAMING PIG 3 PICKIN' PORKERS 4 WOOD CHICKS BBQ 5 IRON PIG BBQ 6 BIG AL'S BBQ & CATERING 7 SWAMP SAUCE SMOKERS 8 TWO OLD MEN AND A GRILL 9 TARHEEL SMOKERS 10 LEARN2Q.COM 11 BIG MO FROM AHO 12 OLD DOMINION SMOKEHOUSE 13 HAMBONES BY THE FIRE 14 THE KINGS OF Q 15 GOONEY CREEK BBQ 16 BIG B'S PIG-N-ATERS 17 SMOKIN' SOMETHIN' BBQ 18 THE SOUNDSIDE SMOKERS 19 SMOKE THIS 20 GROG N HOGS 21 FINE SWINE 22 RED WHITE AND QUE BBQ 23 CAROLINA BBQ CO 24 THE PIG'S EAR 25 LAZY ASS BBQ CREW 26 UP N' $MOKE 27 PO' BOYZ BBQ 28 DEM BONZ COOKERS 29 J & M BAR B QUE 30 THE ALLNIGHTERS 31 THE COOKIN COMIC 32 NORTHSIDE B.Q. BOYS 33 STOKE & SMOKE BBQ 34 CONKY TONKER'S BBQ 35 NEPHEW'S BBQ 36 MY SWEET HOG COOKIN' 37 BUCCANEERS BETTER-B-Q Pork: 1 LEARN2Q.COM 2 LAZY ASS BBQ CREW 3 IRON PIG BBQ 4 PICKIN' PORKERS 5 WOOD CHICKS BBQ 6 SWAMP SAUCE SMOKERS 7 PO' BOYZ BBQ 8 THE PIG'S EAR 9 SCREAMIN NITE HOG BBQ 10 TARHEEL SMOKERS 11 CAROLINA BBQ CO 12 HAMBONES BY THE FIRE 13 GOONEY CREEK BBQ 14 BIG MO FROM AHO 15 OLD DOMINION SMOKEHOUSE 16 STOKE & SMOKE BBQ 17 NORTHSIDE B.Q. BOYS 18 TWO OLD MEN AND A GRILL 19 THE KINGS OF Q 20 UP N' $MOKE 21 J & M BAR B QUE 22 BIG AL'S BBQ & CATERING 23 SMOKE THIS 24 FLAMING PIG 25 THE SOUNDSIDE SMOKERS 26 BUCCANEERS BETTER-B-Q 27 GROG N HOGS 28 THE ALLNIGHTERS 29 CONKY TONKER'S BBQ 30 NEPHEW'S BBQ 31 MY SWEET HOG COOKIN' 32 DEM BONZ COOKERS 33 RED WHITE AND QUE BBQ 34 THE COOKIN COMIC 35 SMOKIN' SOMETHIN' BBQ 36 BIG B'S PIG-N-ATERS 37 FINE SWINE Brisket: 1 IRON PIG BBQ 2 GOONEY CREEK BBQ 3 TARHEEL SMOKERS 4 SMOKE THIS 5 PICKIN' PORKERS 6 OLD DOMINION SMOKEHOUSE 7 THE SOUNDSIDE SMOKERS 8 LEARN2Q.COM 9 RED WHITE AND QUE BBQ 10 THE KINGS OF Q 11 BIG MO FROM AHO 12 SCREAMIN NITE HOG BBQ 13 TWO OLD MEN AND A GRILL 14 BUCCANEERS BETTER-B-Q 15 GROG N HOGS 16 WOOD CHICKS BBQ 17 CAROLINA BBQ CO 18 PO' BOYZ BBQ 19 UP N' $MOKE 20 SWAMP SAUCE SMOKERS 21 HAMBONES BY THE FIRE 22 FLAMING PIG 23 THE PIG'S EAR 24 SMOKIN' SOMETHIN' BBQ 25 LAZY ASS BBQ CREW 26 STOKE & SMOKE BBQ 27 THE ALLNIGHTERS 28 FINE SWINE 29 BIG B'S PIG-N-ATERS 30 J & M BAR B QUE 31 NORTHSIDE B.Q. BOYS 32 MY SWEET HOG COOKIN' 33 DEM BONZ COOKERS 34 CONKY TONKER'S BBQ 35 BIG AL'S BBQ & CATERING 36 THE COOKIN COMIC 37 NEPHEW'S BBQ NC Governor's Award (Top Scoring NC Team) 1st Place Brisket 3rd Place Pork 5th Place Ribs 5th Place Chicken Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 14, 2009 Report Share Posted October 14, 2009 Congratulations Finney!!! Great Job! Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 14, 2009 Report Share Posted October 14, 2009 secrets What, if anything, can you share regarding your brisket technique? Must be good! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 14, 2009 Report Share Posted October 14, 2009 Re: secrets What' date=' if anything, can you share regarding your brisket technique? Must be good![/quote'] Wait! you just discovered the hight temp method; you trying to better it already??? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 14, 2009 Report Share Posted October 14, 2009 Congrats Finney Congrats.. Glad to have ya here.. And yes I'd love to hear your deepest darkest brisket secrets too! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 14, 2009 Report Share Posted October 14, 2009 Interesting Trophies!! I'm guessing........; are they representative flames? Quote Link to comment Share on other sites More sharing options...
JeffB Posted October 14, 2009 Report Share Posted October 14, 2009 Re: Interesting Trophies!! I'm guessing........ Haha. My thoughts exactly Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 14, 2009 Report Share Posted October 14, 2009 Re: Interesting Trophies!! I'm guessing........ Haha. My thoughts exactly Okay you Turkey!!! That does it!! Quote Link to comment Share on other sites More sharing options...
Finney - Iron Pig BBQ Posted October 14, 2009 Author Report Share Posted October 14, 2009 I'll be happy to tell you. But I'll have to do it later when I'm home. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted October 14, 2009 Report Share Posted October 14, 2009 How much longer 'til Chris is home? Congratulations on all of your awards!!! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 14, 2009 Report Share Posted October 14, 2009 Re: Interesting Trophies!! Haha. My thoughts exactly Why do those trophies look really sore from a long swim? Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted October 15, 2009 Report Share Posted October 15, 2009 Toot Toot Toot it Finney, life is short and most of us don't get many opportunities, so TOOT away, and congratulations! It will even be sweeter when you win it on a KK. Quote Link to comment Share on other sites More sharing options...
primeats Posted October 15, 2009 Report Share Posted October 15, 2009 Way to go Finn! Ain't good cookin fun!?!Wish I would have been there to sample the goods! Quote Link to comment Share on other sites More sharing options...
LarryR Posted October 15, 2009 Report Share Posted October 15, 2009 Toot away! Congrats! Quote Link to comment Share on other sites More sharing options...
Finney - Iron Pig BBQ Posted October 15, 2009 Author Report Share Posted October 15, 2009 I had to hunt like hell to find where this post went.... But I did it. Here's the "Iron Pig BBQ" Competition Brisket method. -I try to get 'packer' briskets that weigh in the 15 lbs range. Look for as thick a flat as you can find, but also look for a flexible brisket. -With the fat cap down: Remove all the fat that is on top of the 'flat' and 'point' off. (there shouldn't me much on the 'flat' to begin with. Trim out all the fat between the 'point' and the 'flat' (I leave just a very thin layer on the flat, approx 1/8"), but be careful to stop before you separate the two. -With the fat cap up: Trim fat cap on 'flat' to approx 1/4" thick. Remove fat cap entirely from the point (but again, make sure you stop before you separate the 'point' from the 'flat'). I even cut away any deep veins of hard fat that are exposed on the point. -Inject or not: At home, sometimes I inject and sometimes I don't. But for competitions, I always inject. 1/2 cup of FAB B http://store.theingredientstore.com/fab-blite.aspx or Butcher's http://www.butcherbbq.com/?pg=directionsforuse injection mixed with 4 cups water. (directions say to use more) I used 1/4 cup of each brand in my recent 1st place brisket. Most people say to inject from the top in a checker board pattern. But I have a needle that is long enough to inject horizontally across the 'flat', so that's what I do. (inject at least 2 hrs before rub goes on) -Rub: I presently use a combo of "Montreal Steak Seasoning" and "The Slabs" beef rub. Put on the "MSS" first because it is a more course grind, then the "Slabs" rub. -Cook: 230° - 250° cooker temperature. (I'm at 230° most of the time unless I need to speed it up to make turn-ins). I cook fat side down using the fat as a barrier between the heat and the meat. Foil at 160° and add 1 cup of "Ricks Sinful Marinade" (Google to find recipe for marinade, it's everywhere) to the foil. At 190° I start checking the brisket for tenderness with a probe. It's done when the probe slides in and out with little resistance. Mine usually go to right over 205°. -Rest: When the brisket is done, remove from cooker and let sit out for a little while. Then place in a Cambro or cooler to 'rest'. I always hope to have the brisket rest for at least 2 hrs. -Final: Remove brisket from cooler or cambro and open foil. Separate the 'point' from the 'flat' leaving the flat in the foil. Cube the point (3/4"- 1" cubes), place in foil pan. Sprinkle with rub and coat with 1/2 bottle of sauce (I use Cow Town). Put back in cooker for 1/2 hr in hottest area. My cooker is around 280° - 300° at this point because I've been cooking chicken. Slice 'flat' into pencil width slices. Place back in foil (in the foil liquid). When time to serve ladle foil liquid over slices so that it gets between slices. Remove slices to a cutting board as a unit (all of them held together, or do it in groups). Brush the tops of the slices with warmed sauce. Arrange on serving plate or in your turn-in box so that you see the smoke ring exposed on the top of each slice. Place the cubed 'point' pieces (burnt ends) behind the slices for the best visual presentation. -That's pretty much it. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 15, 2009 Report Share Posted October 15, 2009 thanks!! Wow, I didn't expect you would actually reveal all the details! I'm no competition cook, but I'll sure try this at home. Thank you sir. Quote Link to comment Share on other sites More sharing options...
Finney - Iron Pig BBQ Posted October 15, 2009 Author Report Share Posted October 15, 2009 Re: thanks!! Wow' date=' I didn't expect you would actually reveal all the details! I'm no competition cook, but I'll sure try this at home. Thank you sir.[/quote'] Vague doesn't help nearly as much as detailed. LOL Quote Link to comment Share on other sites More sharing options...
Loquitur Posted October 15, 2009 Report Share Posted October 15, 2009 Congrats, Finney - your win is soooo impressive!! And you're looking very cool in your shades!!! Quote Link to comment Share on other sites More sharing options...
DachsieSlave Posted October 16, 2009 Report Share Posted October 16, 2009 Congrats on the win, and thanks for the info. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted October 16, 2009 Report Share Posted October 16, 2009 Hey Chris - read your post on the brisket prep., cook, and presentation. Then saw your subsequent post about being vague. Have to agree... I'm going to need to request pics, maybe a hosted video with text narrative, and a PowerPoint to just be sure I get your technique down correctly. Uh, tomorrow morning is good - Thanks for the tips and keep up the great work at the comps!! Quote Link to comment Share on other sites More sharing options...
