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Finney - Iron Pig BBQ

Not to toot my own horn, but....................

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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.

Rocky_Mount_NC_-_Grand_Champion.JPG

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

Rocky_Mount_NC_-_Governor_s_Award.JPG

NC Governor's Award (Top Scoring NC Team)

Rocky_Mount_NC_-_1st_Place_Brisket.JPG

1st Place Brisket

Rocky_Mount_NC_-_3rd_Place_Pork.JPG

3rd Place Pork

Rocky_Mount_NC_-_5th_Place_Ribs.JPG

5th Place Ribs

Rocky_Mount_NC_-_5th_Place_Chicken.JPG

5th Place Chicken

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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.

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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 - :D:lol::lol:

Thanks for the tips and keep up the great work at the comps!! 8)

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