What happened to the archives of the 2000 & 2001 contest winners? There were two recipes in particular that I was fond of. One for a brisket and one for a carolina style pork butt.
Original Post
Mike....
It appears that all of the contest winning recipes went away. Personally, Ive always wondered why the contests themselves went away.
In any event, this may be the winning brisket recipe that you're looking for....
10 lb. brisket, packer trim
Marinade
§ ½ cup orange juice
§ ½ cup coke
§ 1-½ tbsp. fresh ground black pepper
§ 1-½ tbsp. celery salt
§ 1-½ tbsp. cinnamon
§ 1-½ tbsp. sea salt
§ 1-½ tbsp. garlic pepper
§ 1-½ tbsp. oregano
Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.
Rub
§ 1-½ tbsp. fresh ground black pepper
§ 1-½ tbsp. celery salt
§ 1 tbsp. chili powder
§ 1-½ tbsp. sea salt
§ 1-½ tbsp. garlic pepper
§ 1-½ tbsp. oregano
While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.
Finishing Sauce Rub
§ 1/4 cup brown sugar
§ 1/8 c. honey
§ 1/8 c. orange juice
§ 1/8 c. ketchup
Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.
Just remember one thing in the future - copy + paste. A lot of this stuff seems to go away without warning.
It appears that all of the contest winning recipes went away. Personally, Ive always wondered why the contests themselves went away.
In any event, this may be the winning brisket recipe that you're looking for....
10 lb. brisket, packer trim
Marinade
§ ½ cup orange juice
§ ½ cup coke
§ 1-½ tbsp. fresh ground black pepper
§ 1-½ tbsp. celery salt
§ 1-½ tbsp. cinnamon
§ 1-½ tbsp. sea salt
§ 1-½ tbsp. garlic pepper
§ 1-½ tbsp. oregano
Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.
Rub
§ 1-½ tbsp. fresh ground black pepper
§ 1-½ tbsp. celery salt
§ 1 tbsp. chili powder
§ 1-½ tbsp. sea salt
§ 1-½ tbsp. garlic pepper
§ 1-½ tbsp. oregano
While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.
Finishing Sauce Rub
§ 1/4 cup brown sugar
§ 1/8 c. honey
§ 1/8 c. orange juice
§ 1/8 c. ketchup
Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.
Just remember one thing in the future - copy + paste. A lot of this stuff seems to go away without warning.