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View Full Version : Ideal Brisket Weight For Competition


huminie
03-21-2011, 12:57 AM
For you and your cooking style, what is the preferred weight you look for in a brisket for competition?

Use the poll for your answer and feel free to elaborate as a response to the thread.

I have heard many different answers to this, so just curious where the Brethren shake out.

indianagriller
03-21-2011, 01:01 AM
15lb pre trim...

Meat Burner
03-21-2011, 01:03 AM
14-15 lbs works for our cookers. It really depends on how your rig cooks. No real answer here bro.

goodbuddiesbbq
03-21-2011, 01:19 AM
15-17lb CAB's
17-19lb Wagyu

Plowboy
03-21-2011, 02:27 AM
Since 20+ wasn't an option, I went for 17+

Smoke & Beers
03-21-2011, 10:01 AM
I cook two 15-17 lb briskets for comp.

Bourbon Barrel BBQ
03-21-2011, 10:17 AM
15lb minimum for us Id rather be at 17.

Jacked UP BBQ
03-21-2011, 11:00 AM
17+ and trim it the way you want it

RedPig
03-21-2011, 11:18 AM
14-17 is preferable be it American waygu, prime or CAB. Weight is important and I like good marbling througout , nice point and thicker flat.

Slamdunkpro
03-21-2011, 11:31 AM
A thick flat is almost more important to me than weight.

smalls65
03-21-2011, 11:46 AM
13-14 pounds w/ thick flat

sitnfat
03-21-2011, 01:18 PM
I go by what the flat looks like

Pigs on Fire
03-21-2011, 02:14 PM
I bought a 14.5 lb CAB last Thursday and I think I got more meat off of it versus the 18.5 lb CAB I bought in early Feb. I think I trimmed close to 5 lbs of fat off of the 18 lb versus about 3 off of the 14 lb.

There is noticeably more fat on them right now than a year ago, IMO.

huminie
03-23-2011, 09:21 PM
Thanks folks! Interesting results!

smoke-n-my-i's
03-23-2011, 09:44 PM
I have had much better results since switching to flats. I usually find the best looking one, which usually runs around the 6 lb range give or take a little.

Full Draw BBQ
03-24-2011, 03:15 PM
We have just recently switched to cooking flats, with good results. Not sure what we will do for the Sam's club contest, but we will have it nailed down in the next month. But so far the flats are giving us great results in our practice cooks and "family eating" cooks.

AZScott
03-24-2011, 05:45 PM
I bought a 14.5 lb CAB last Thursday and I think I got more meat off of it versus the 18.5 lb CAB I bought in early Feb. I think I trimmed close to 5 lbs of fat off of the 18 lb versus about 3 off of the 14 lb.

There is noticeably more fat on them right now than a year ago, IMO.

Interesting. I had been using SRF briskets and the last time I trimmed one it was 15.5 pounds and I pulled a few ounces shy of 4 pounds off of it. 25% of that $85 brisket went in the trash. Another source I tried for briskets weighed 13-14 #'s but I only took off about a pound of fat once trimmed. The one thing I should have checked but didn't is the thickness of the flat.

Pig Headed
03-24-2011, 06:06 PM
I look for a nice thick flat in the 8-9 lb range.