Competition-Style Brisket with Hall of Fame Pit Master Lee Ann Whippen | Pit Boss Grills

[@scottandersen420]

We love Lee ann ❤

[@deringr]

All hail the Queeeeeeeen!!! Love this lady

[@kchaney56]

What a beautiful brisket.

[@azzybaby]

Gal'Dang , you'd give it one!!

[@adrianrobins5313]

Good job,looks good.

[@LeftLaneLorell]

Nice!!

[@hularock2705]

Loved your restuarant on Battlefiled BLVD.

[@ecartman3100]

Umm umm good

[@fredschaffer7330]

Just curious as to how many times did you have to fill the hopper with pellets in a cook that long?

[@amegill]

@@fredschaffer7330 I have the same grill and for 10 hours at 250 it’s usually good before I have to add more pellets. Keep the lid down and it burns less

[@johnwright5041]

dear god this woman is serious

[@tony8354586]

Lee Ann, are you still doing the circuit?

[@lchbbq]

How many career GC's she win?

[@ericmoorehead1100]

Why not finish the wrapped brisket in an oven at 275°F?

[@danielploy9143]

Where’s Billy at huh? Huh?

[@WilliamYumwallace]

She forgot to trim off that thin little flap. Like we're her first injection is. Too thin for how thick the rest of the meat is. It's basic. The more uneven the thickness is the more uneven the cook is. How does she not know that. 🤔

[@DanMckinley-q2s]

Yeah, what does she know compared to you?

[@WilliamYumwallace]

@@DanMckinley-q2s 45 years of cooking everything outside in so many different kids of ways. Not to mention if you went to culinary school you would know they ALL TEACH HOW CONSISTENCY IN THE SIZE OF ANY PROTEIN MEANS A BETTER EVEN COOK. Not to mention ITS COMMON SENSE. THICK COOKS SLOWER, THIN COOKS FASTER. ANY ANY GREAT TOP PIT MASTERS. Go play with the kids

[@lchbbq]

I've been cooking competition BBQ for 13 years. I've taken all the classes from all the top cooks in the country. I've won the Royal and do classes myself. Not even once have I ever seen a successful competition BBQ cook ever wrap a brisket in butcher paper. I can promise you will NEVER win doing that. Not in KCBS anyways. You don't have any au juice or pan drippings to brush on the slice, you aren't winning anything. This wouldn't have even won 15 years ago. Just spittin facts.

[@peggyholmes4218]

How do you cook it? In a pan?

[@amegill]

Don’t think every area judges the same as yours does. Northern Midwestern states think ketchup is a spicy sauce. Every area has their own choices as to what they want. Using denigrating words doesn’t make you smarter or better. It just shows you’re extremely narrow minded.

[@lchbbq]

@@amegill Well you are thinking wrong then. Competition BBQ teams do not change their recipes or processes when they change regions. I cook the same bbq everywhere I cook. We are national cooks. I don't give a shit if you like ketchup sauce or not. What nobody likes is dry, bland brisket and if you cook a brisket like this and turn it in next to mine, mine is gonna whoop that ass in all 50 states and every other country also. There is no area that butcher paper wins. And that comes from a cook who's actually has world championship trophies in my collection.

[@lchbbq]

@@peggyholmes4218 wrapped tightly in aluminum foil so it can properly braise in a liquid and create a flavorful Au juice that can be use during the finish of your product to actually bring in good flavor. nobody gives a shit about bark in a judging tent.

[@amegill]

@@lchbbq oh my you live in t He KC area and think you know it all. Expand your little mind. I follow several BBQ champions on KZbin and they all have different ideas. Do they change for the area they are competing in. They better or they will not win. If it’s cooked right it’s not dry or bland. If you have to add the juices your cooking your meat wrong don’t give a damn if it’s brisket or chicken wings. And I said the people in the North Midwestern states consider ketchup spicy so you do a spicy rub you aren’t going to win. What states have you won in? A real competition cook knows that and adjusts for each region. Do some research instead of being a know it all.