Mama and Papa Joe's Competition Styled Brisket Cook

[@NoPlace-LikeHome]

The best brisket video on KZbin ❤

[@mamaandpapajoe]

Thanks so much for watching. I'm glad you enjoyed it Noplace LikeHome!

[@brittsbackyardbbqngrill]

4 weeks after cancer surgery, still not hungry and this video did nothing but make me WANT some Brisket. Nice, Papa Joe n Mama

[@mamaandpapajoe]

Get well Britt and thanks for watching!

[@SmokinJoesPitBBQ]

Great job brother CJ! Homerun cook my man!🤘

[@mamaandpapajoe]

Thanks, I appreciate it Joe!

[@NorthernThaiGardenGuy]

I've not seen a competition method where the flat and point were not separated, but yours looked AMAZING! Excellent stuff!

[@mamaandpapajoe]

It's just a matter of personal preference Garden Guy. I like the idea of giving taste judges their choice of lean or fatty brisket. Thanks for watching.

[@NorthernThaiGardenGuy]

@@mamaandpapajoe I like it! I know they say you can cook it faster when the 2 are separated, but yours looked AMMAZING!

[@LadyofQSylvieCurry]

Nice. There is a big difference in KCBS and IBCA trimming. Thanks for schooling me.

[@mamaandpapajoe]

You bet Lady! A KCBS trim works in IBCA but not so much the other way around.

[@bjsbackyardbuckeyebbq5820]

This man has got the skills that pay the bills👏🏾✌🏾

[@mamaandpapajoe]

Thanks BJ, it comes with practice man lol

[@akzutube]

You Cookin On All Cylinders Bro. CJ!...Dope!

[@mamaandpapajoe]

Appreciate that Anthony!

[@broysbbq]

Excellent video!

[@mamaandpapajoe]

Glad you liked it BRoy! Are you a comp cook?

[@changeaddresses402]

Omaha Nebraska truly appreciate the great barbecue videos and knowledge

[@mamaandpapajoe]

Thanks so much for watching 402!

[@shawnhooks3448]

That trim was very detailed to me great cook as always brother tell mama we miss her

[@mamaandpapajoe]

Thanks and will do Shawn!

[@johntompkins147]

Yes Please!!

[@mamaandpapajoe]

You know you're good for it John!

[@carloscalzada1038]

Wow beautiful brisket brother.

[@mamaandpapajoe]

Thanks C!

[@MinMin-sv5nz]

Gordon would say it's too well done bcz it's grey but it looks beautiful!

[@mamaandpapajoe]

🤣🤣 Gordon cracks me up User, thanks for watching.

[@bobbicatton]

This was really fascinating to see a competition style cook. The trimming looked like a sculptor at work😊

[@mamaandpapajoe]

Glad you enjoyed it Bobbi! Thanks again.

[@NoBSEateries]

So much work goes into preparing the meat. We had no idea. It looks fantastic. We’d love to give it a taste! -S

[@mamaandpapajoe]

Thanks for watching No B.S., wish you were close!

[@whse19]

Man papa you make me wanna cook everyday brother,keep makin these videos.

[@mamaandpapajoe]

Thanks Michael, much appreciated!

[@cbartos5046]

Just did my first competition trim like this and it turned out fantastic! Ended up getting called up for 2nd out of 72 teams! Thanks for the information. Keep up the great videos! I wish I knew if there was a way to post pictures in the comments. It was the best looking turn in box I’ve ever done!

[@mamaandpapajoe]

Congrats Bartos, that's awesome!

[@madwoodbbq3834]

THAT KOOKS AWESOME YOU DONE A GREAT JOB

[@mamaandpapajoe]

Thanks Madwood!

[@danieljulio8574]

So many thanks,,, please God bless and keep the good things going,,, the world we live in need more people like us doesn't cost us a thing to show good things,,, you and your wife are good people,,,real

[@mamaandpapajoe]

So nice of you Daniel. We appreciate you!

[@backyardq1850]

Nice trim, I will do mine this way from now on even just for the backyard

[@mamaandpapajoe]

My backyard trim is the same without removing so much meat

[@bryanrymer1]

The weather is keeping me from hooking one up this week. As usual, great videos

[@mamaandpapajoe]

WEATHER! put that pit under some cover and get to cooking! Thanks man.

[@2AChef-n-BBQ]

Beautiful brisket. Serious trim on that. Excellent result from the pellets😳 I like the rubs. I get really put off by the large granule crumbly rubs that so many use. Never been a fan, but that's me. I like a rub that penetrates and flavors rather than just sitting on top. I would use a sauce with the beef jus, a hickory/vinegar sauce and Cholula sauce. We had great results. I wish I had videos like this 10 years ago, but I'm glad I learned as I did. You're an excellent instructor CJ, and I appreciate your videos, they have great information and I learn a lot.🙏👍🏼🇺🇸🔥

[@mamaandpapajoe]

Thanks TPC. I'm a huge fan of granular rubs and the texture and appearance they provide. Yes, a little something something in that jus is the ticket....wink wink lololol

[@2AChef-n-BBQ]

@@mamaandpapajoe yep, I think it's a Texas thing🤣😂 gotta have your tricks. If I were still able to compete, I would use many things I have learned here😉👍🏼🇺🇸

[@LilBearBBQ]

Beautiful CJ! 🤘🏼

[@mamaandpapajoe]

Thanks Heath! Sup man?

[@LunaRendezvous]

I live in Australia and I've only cooked 3 briskets so far, but wow, I never thought that you should trim so much away, always learning, thanks for the video.

[@mamaandpapajoe]

Thanks for watching Luna! This is for competitions, at home I trim much less.

[@brentscott933]

Like to see a cook on the Jambo like this one. Great Job!

[@mamaandpapajoe]

Coming soon Brent!

[@donkimble1417]

You are a very good instructor.

[@mamaandpapajoe]

Thank you very much Don, much appreciated.

[@KIRBBQ]

Beautiful brisket!!

[@mamaandpapajoe]

Thanks for watching KIRRBQ! Where have you been?

[@carlsage2495]

WOW that is absolute perfection. I had to Subscribe to your channel

[@mamaandpapajoe]

Thanks so much Carl, truly appreciated!

[@2LiveQ-Tx]

Pure gold bro! Love it. Thanks for the great video as always!

[@mamaandpapajoe]

Thanks man!@

[@bradhelfrich6602]

Excellent Job CJ!

[@mamaandpapajoe]

Thanks Brad!

[@brianveestrom6784]

Excellent techniques to try for our next backyard brisket cook. Your brisket turned out great.

[@mamaandpapajoe]

For sure Brian. Thanks for watching.

[@millenialbroadcast]

Your brisket looked Fantastic!

[@mamaandpapajoe]

Thank you Millenial 😋

[@blueenglishstaffybreeder6956]

Wow looks beautiful, love me a brisket, thank you sir

[@mamaandpapajoe]

Thanks for watching as usual Blue!

[@ericousleyjr9119]

I’d like to think I do a pretty good job trimming brisket for comps but man o man. There’s something magical about this one here! Excellent excellent video CJ. I see why you win lol.

[@mamaandpapajoe]

Thanks Eric, my dream job would be to trim briskets all day! lol

[@danamcwhite]

I was gonna be hater. I watched it all the way. And man great job. I kept telling my self it’s for that ONE bite Judge.

[@mamaandpapajoe]

🤣🤣🤣 Yeah, competition bbq is a different animal. The injections, the trimmings the saucing and quite a bit of waste. Nothing like I want to cook and eat at home. Thanks for watching.

[@yosefbenyisrael4081]

Awesome 👌🏾

[@mamaandpapajoe]

Thank you! Cheers Yosef!

[@YesItsMario]

Great looking brisket, excellent job CJ!

[@mamaandpapajoe]

Thanks Mario 👍

[@koltersmedley9730]

Met you last Friday as you walked around the SA Rodeo Cook Off. Subscribed! What a tough cook off for me. Glad to have met you, we are almost neighbors. Hope to run into you again soon. Your techniques are amazing and on point all the time. You put in the extra work!

[@mamaandpapajoe]

Welcome aboard Kolter, we appreciate you subbing. Yes, it was a tough event. I met some awesome folks over the weekend. Thanks for watching.

[@KevinStaggs]

Great looking brisket. BTW, you’re teaching a lot of folks a lot of things. THANKS!

[@mamaandpapajoe]

Thanks so very much Kevin. I've had comments that some of our vids could be shorter. If I think it's something important, I'm putting it in!

[@KevinStaggs]

Folks that want shorter videos can skip forward. I’m here to enjoy and learn. Stick to your guns.

[@K8Nicole]

I would love a bite of that brisket, it looks delicious.

[@mamaandpapajoe]

I'd love for you to get a bite as well K8Nicole. Thanks for watching.

[@CookingwithStephennJacklyn]

Dang CJ ... it's a shame you had to cut that Brisket it a thing of beauty definitely a Picasso of Brisket. You are definitely a Master thanks for sharing my friend. Cheers!

[@mamaandpapajoe]

Thanks folks, how are you guys doing?

[@CookingwithStephennJacklyn]

@@mamaandpapajoe We're doing fine my friend hope all is well with you both .

[@tpack670]

Beautiful brisket presentation.

[@mamaandpapajoe]

Thank you so much Tpack, we appreciate you watching. That's something we do in comps.

[@ptpitbbq]

CJ great video I love how you trim it!!!!!!

[@mamaandpapajoe]

Glad you liked it Maxx, I still have to get at ya!

[@ptpitbbq]

@@mamaandpapajoe oh yea I wanna do a comp brisket video in the future, well my take on it and I can’t wait to get your feed back once that happens

[@BrisketMedic]

My dude! Great job man. You wouldn’t believe the hate I get when I tell them I glaze my brisket like that for a comp.

[@mamaandpapajoe]

They've got to understand Medic, it's not about what we like! Comp cooks have to give the judges what they want. Thanks for watching!

[@BrisketMedic]

@@mamaandpapajoe YES SIRRRR

[@paulroueche7003]

Very nice. Looks delicious.

[@mamaandpapajoe]

Thank you so much Paul!

[@cristenfaught8799]

Man y'all have help me so much thanks a million and keep up the great work

[@mamaandpapajoe]

Our pleasure! We really appreciate hearing that Cristen! Please tell a friend.

[@spenjackson]

New sub. Enjoy your videos! Thanks for sharing your knowledge...

[@mamaandpapajoe]

Thanks so much for your support Spence, really appreciated!

[@blackrooster48]

Great job , congratulations

[@mamaandpapajoe]

Thank you so much Fatboy!

[@grillaz4E]

Nice brisket bro👍

[@mamaandpapajoe]

Thanks Nelson!

[@Sabzilla]

Thank you for your help 🤙🏽

[@mamaandpapajoe]

A pleasure, thanks for watching.

[@mattm1288]

Looks so darn good!

[@mamaandpapajoe]

Thanks Matt.

[@hillbillyboycooking]

Looks good

[@mamaandpapajoe]

💰 💰 💰

[@cherryanchorbbq7364]

Great video!!

[@mamaandpapajoe]

Glad you enjoyed it and thanks for watching!

[@jukemoreno3174]

Such an awesome video!!!!🔥🔥🔥

[@mamaandpapajoe]

Glad you liked it Juke, appreciate you watching! Check this one out! kzbin.info/www/bejne/i6m6mnWppayVisU

[@thestarvingpigbbq9601]

Beautiful!!🍺🍻🍺

[@mamaandpapajoe]

Thank you bro.....

[@radrntx]

I see you been working on that smoke ring, definitely made me hungry!!! Btw, how much for a haircut? Presentation comes b4 the taste! (Brisket Bible)

[@mamaandpapajoe]

Thanks for watching Anthony.

[@backyardq1850]

So for the backyard if I did your style and wanted to rest it for 5-6 hrs should I put it in butcher paper or leave it in the foil. Just asking I’m new to this still and trying to nail down my methods for entertaining friends and family

[@mamaandpapajoe]

You could move it to paper, if you were going leave in the foil, I would pour off most of the foil liquid.

[@courtneyholmes9064]

Just found your channel great content from what I've seen I was wondering were did you get the electric slicer from

[@mamaandpapajoe]

Thanks for subbing Courtney! Slicer is the Cuisinart CEK-41 from Amazon or Bed Bath and Beyond. Lots of power.

[@colinkobel2868]

I have wondered about saucing and yours looks so good, I gotta try it. Do you have a recipe or is there one you recommend? Thanks!

[@mamaandpapajoe]

Hey Colin, thanks for watching. This is an awesome sauce for comp briskets, don't be turned off by "sweet" in the name. www.thebbqsuperstore.com/product_p/so-sce-a01.htm

[@grillaz4E]

Awesome 👍 . What's the name of the injection?

[@mamaandpapajoe]

Talk Texan Full of Bull txbbqdepotllc.com

[@TELLIS22]

Nicely Done!!! What kind of electric slicer is that? Mine just quit on me in December and I'm needing another.

[@mamaandpapajoe]

Thanks Tellis22, that is the Cuisinart CEK-41. You are going to love it!

[@TELLIS22]

@@mamaandpapajoe Thanks so much. I just ordered one!!

[@mamaandpapajoe]

@@TELLIS22 Let me know what you think!

[@cristenfaught8799]

So when you give them a bath in the au jus do you cook it on or just dip it

[@mamaandpapajoe]

I dip or bathe them in the hot aus jus.

[@jameswatkins6100]

What width do you trim down to on the sides? 7"? Brisket looks like a 1st place brisket!!

[@mamaandpapajoe]

I like 7.5 inches James.

[@jameswatkins6100]

Thank you! I've been going 7 1/4 and my slices have a little small.

[@lopaints1]

My man

[@mamaandpapajoe]

Thanks man!

[@robertaltomari2260]

Could you please tell me you beef broth and maggi mix ratios

[@mamaandpapajoe]

I go with about 1tlbs of Maggie to a qtr cup of broth.

[@cristenfaught8799]

And do you leave your smoker on super smoke or do you dial it down

[@mamaandpapajoe]

Yes I do up until the wrap or when I might adjust temp over 225 degrees.

[@Sabzilla]

How long should I rest my brisket for

[@mamaandpapajoe]

Great question DB! You want to slice your brisket when it's around 150 degrees. The longer it takes to come down to that temp, the better. The longer the rest, the better! That's why you see/hear of people wrapping them in towels then placing in a cooler. If you're looking for a minimum amount of time, I'd say 2 hrs.

[@jamiestephens8809]

What sauce do you put on the slices for turn in?

[@mamaandpapajoe]

It has to be a sauce that compliments your rubs!

[@jamiestephens8809]

I mean the outside of the slice, the sheen on it for the turn in box

[@superbear617]

Nice cook; beautiful results! Question: When you let the slab rest for 2 hours, did you wrap the meat and place it in a cooler, so it retains heat and cools more slowly? Thank you!

[@mamaandpapajoe]

I don't usually wrap in towels nor cooler my briskets Bear. On this one, I let it vent for about 10 mins, closed and stuck it in the cold oven to rest. Thanks or watching.

[@grillaz4E]

Who makes that injection? I can't find it

[@mamaandpapajoe]

Talk Texan Full of Bull can be ordered from txbbqdepotllc.com

[@abdatruthteller5895]

Papa Joe why do you choose to use foil instead of butcher paper when you're doing your competition brisket?

[@mamaandpapajoe]

Great question AB! Foil at comps speeds up my cook times and gives me a softer more moist product than butcher paper. I also use foil because of the importance of collecting those juices for use at slicing.

[@abdatruthteller5895]

@@mamaandpapajoe nice........ Yeah I really need to step it up..... It's chefs like you that gets me excited about cooking weather It's BBQ or just doing my thang in the kitchen making some meatloaf and mash with sauteed onions and mushrooms with gravy.

[@mamaandpapajoe]

@@abdatruthteller5895 TRUTH! I get so excited about trying and cooking new stuff as well man.

[@chuckhansen5325]

I know why you trim like you do but my gosh I think you trimmed more than half the weight of that brisket. I hope you make sausage out of the trimmings and nit alot of burger out of it

[@mamaandpapajoe]

🤣🤣Yessir, comp trims are aggressive but nothing goes to waste. I've got plenty of videos using brisket trimming. Thanks for watching Chuck.

[@ephefromf1985]

Unfortunate to go through all that work just to throw it in the oven. 😢😢

[@mamaandpapajoe]

Take a look around Ephefrom. I've got brisket cooks on 5 other WOOD burning pits! One of them should your bill!

[@ChewingToons]

Os it only me that likes fat on my brisket?

[@mamaandpapajoe]

Fat works at home but it hurts in competition bbq!

[@ChewingToons]

@@mamaandpapajoe I hear ya. Shame tho. Maybe judges should be us BBQ eaters. I do love cooking briskey. I must try the injecting but I keep a lot of fat on so might not need it? I will try both together.