I found out the average brisket at a competition takes 18 hours and that blew my mind

I was reading through the KCBS rulebook last night and saw that the average competition brisket cooks for 14 to 18 hours depending on the pit. I always figured it was like 8 to 10 hours max like at home. But they trim and season the night before, then start burning wood at 3 AM for a 2 PM turn-in. That is a full day commitment with barely any sleep. So here is my question: does that extra time really make the difference in scoring or is it just part of the show? I have never competed but I am thinking about trying a local one in Austin next spring. Has anyone done a 16-hour cook and felt it was worth the effort?

3 comments

3 Comments

alice_allen53d ago

Tend that brisket low and slow for 16 hours and you will taste why it's worth every minute.

davis.olivia3d ago

I gotta push back on that "worth every minute" part. 16 hours at low heat turns that meat into mush if you aren't careful, and by the time you factor in trimming, resting, and keeping the temp steady, that's basically a whole day you're not outside doing anything else. Unless you've got a fancy smoker that runs itself, you're stuck watching a thermometer and babysitting coals or wood chips. I'd take a 4 hour smoked chuck roast over a 16 hour brisket any day, same flavor profile with way less fuss.

harpercampbell7h ago

That reminds me of the time @alice_allen5 and I swapped recipes at a tailgate and she pulled out this old photo of a brisket she did for a family reunion in 2017. Her smoker was acting up mid cook and she had to rig a tarp over it during a rainstorm, but she still pulled it off and swore it was the best bark she ever got. Now I have to admit, I've never had a brisket that required a tarp, but I respect the hustle.