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hogzgonewild
04-19-2012, 08:17 AM
What is the average size brisket you guys like to cook in competition?

southernstyle
04-19-2012, 08:18 AM
14- 18 lb.

nthole
04-19-2012, 08:22 AM
12-14 lb

roksmith
04-19-2012, 08:31 AM
A lot of folks like big briskets. For me, I can adjust my cooking time for size.. I'm more concerned with a nice consistent flat and marbling. No problem cooking anything between 10 and 20 lbs.

Stoke&Smoke
04-19-2012, 08:38 AM
12-16 lb

Fatback Joe
04-19-2012, 08:49 AM
A lot of folks like big briskets. For me, I can adjust my cooking time for size.. I'm more concerned with a nice consistent flat and marbling. No problem cooking anything between 10 and 20 lbs.


Same here, but I do like to be in that 14-16 lb range, but the weight certainly is not that much of a factor in selection.

JerryA
04-19-2012, 09:04 AM
Around 14lbs idealy

K-Train
04-19-2012, 09:13 AM
16 wagyu

Podge
04-19-2012, 09:17 AM
17-18 pounder, only if it's thick in the flat.. I've had large briskets with thinner flats, and big ol' honkin' points on them !

Untraceable
04-19-2012, 09:30 AM
Do you guys pre trim your brisket for turn in sized slices? the best slices on all the briskets I do seem to be about 14" long on a big packer.

sitnfat
04-19-2012, 09:44 AM
6 pounds

AUBBQ
04-19-2012, 10:01 AM
I prefer them 15-16 lbs, but they are very hard to find that size around here. I see a lot between 10-12.

Limp Brisket
04-19-2012, 10:32 AM
15lb minimum x 2

nukenight
04-19-2012, 01:23 PM
My wife and I cook two 7 to 8 lb CAB choice brisket flats for contests. The brisket I took most of my slices from last weekend and thankfully earned my wife and I $600 for finishing first in the category, weighed 7.5 lbs and was extremely uniform in size. I am curious, why does everyone cook such large briskets?

AUBBQ
04-19-2012, 01:41 PM
I buy CAB’s when I can find them. I only know of one place around here that can actually get them. If not, I go with angus choice from Sam’s. I prefer the whole packer so I can get burnt ends. It’s not always the case, but sometimes the larger briskets have a thicker flat as well. Good briskets and decent ribs are scarce around here!

G$
04-19-2012, 02:14 PM
My wife and I cook two 7 to 8 lb CAB choice brisket flats for contests. The brisket I took most of my slices from last weekend and thankfully earned my wife and I $600 for finishing first in the category, weighed 7.5 lbs and was extremely uniform in size. I am curious, why does everyone cook such large briskets?

Was it a KCBS contest?

ique
04-19-2012, 02:40 PM
My wife and I cook two 7 to 8 lb CAB choice brisket flats for contests. The brisket I took most of my slices from last weekend and thankfully earned my wife and I $600 for finishing first in the category, weighed 7.5 lbs and was extremely uniform in size. I am curious, why does everyone cook such large briskets?

Because when you trim down a 16lb+ brisket you can create a very even thick flat. Smaller briskets you are kind of stuck with the thin tapered edges

walrus79
04-19-2012, 03:59 PM
I prefer 'em 14-16lbs. I usually cook two.

Vince RnQ
04-19-2012, 04:01 PM
Because when you trim down a 16lb+ brisket you can create a very even thick flat. Smaller briskets you are kind of stuck with the thin tapered edges

While I agree with what you're saying, Chris, it is also true that many times the larger (17+ lb.) briskets have a very thick fat cap, sometimes at much as 1-1/2 to 2 inches thick. I'm sure you've seen this a time or two yourself.

Larger briskets can be fantastic but not when the packing company is just loading it with extra fat.

smalls65
04-19-2012, 05:15 PM
12-16 lbs

big blue bbq
04-19-2012, 08:08 PM
I try to go as big as possible when cooking with my Jack's Old South pit. I have been practicing on the Traeger with about 16 pounds. I may want to step down a few pounds just for time savings. I have done a 19 pounder in 4.5 hours on the big cooker and finished top 5!