I was just wanting to see if anyone has tried this recipe. I have seen it on the internet and was curious as to how good it is. World-Champion Brisket - (From John Willingham’s World Champion Bar-B-Que cookbook)
Willingham's World Champion Brisket Recipe
- Thread starter Eddie D
- Start date
from reading that recipe the most active thing in it is the sugar. the soda you dont have to use its just a holder for the sugar. you can use water or whatever. looks more like a way to sell his sauces and rubs than antyhing however.
it just sounds like a typical salt pepper sugar recipe.
try it yourself before you compete with it. but you might try the competition forum those guys are pretty serious about their rules and all and i dont think you can bring pre-seasoned meats but you would have to ask those guys.
it just sounds like a typical salt pepper sugar recipe.
try it yourself before you compete with it. but you might try the competition forum those guys are pretty serious about their rules and all and i dont think you can bring pre-seasoned meats but you would have to ask those guys.
Dave Brewer
TVWBB Member
I'm wondering what he does with the "cold" after it's pulled out? Maybe he can cool his house in the summertime with it.
j biesinger
TVWBB Platinum Member
insanity, this guy has no grasp of thermodynamics.
what does well in comps is a brisket that is cooked well. you'll have the best luck with a HH method as it is the most consistent method for producing moist and tender briskets. and as long as you don't turn in pot roast, you'll be in the top 10%.
what does well in comps is a brisket that is cooked well. you'll have the best luck with a HH method as it is the most consistent method for producing moist and tender briskets. and as long as you don't turn in pot roast, you'll be in the top 10%.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea:
Jon, if you have the book, it gives you the recipes for all the rubs and the sauces </div></BLOCKQUOTE>
no i dont have recipe books for anything but pastry cakes and breads. im not much of a fan of cookbooks. cooking main dishes or sauces is an adventure to me. i like experimenting and coming up with somehting new. often i will take an idea and go a different route substituting this and that or tweaking things a touch but for the most part the technique is more interesting than the measuring. thats why i lurk in this forum and type in here so much because there are a lot of great folks with interesting ways of doing things that i often adopt and try out. i know what i like and i know there are a lot of people that do things different and sharing those experiences here have broadened my cooking techniques a lot.
Jon, if you have the book, it gives you the recipes for all the rubs and the sauces </div></BLOCKQUOTE>
no i dont have recipe books for anything but pastry cakes and breads. im not much of a fan of cookbooks. cooking main dishes or sauces is an adventure to me. i like experimenting and coming up with somehting new. often i will take an idea and go a different route substituting this and that or tweaking things a touch but for the most part the technique is more interesting than the measuring. thats why i lurk in this forum and type in here so much because there are a lot of great folks with interesting ways of doing things that i often adopt and try out. i know what i like and i know there are a lot of people that do things different and sharing those experiences here have broadened my cooking techniques a lot.