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View Full Version : First ever brisket box build.


MarleyMan
09-23-2012, 07:57 PM
Built my first brisket box today, looking for feedback.

Let er' rip brethren.....

http://i216.photobucket.com/albums/cc74/marleyman69/BRISKETBOX_zps58646f85.jpg

big brother smoke
09-23-2012, 07:59 PM
8. I would give it a 9, if the knife marks were so prevalent.

Nice first box. You should have seen my first box :caked:

Chenernator
09-23-2012, 08:05 PM
That's a solid 8, maybe 9 in person. Here are areas for improvement:

I don't like the black glob on the right hand side of the second slice from the bottom.

Try to size your brisket for the box before cooking. That will allow your bark to wrap around the sides. Not essential, but I think it helps appearance as opposed to trimming after the cook.

It might be the lighting, but it looks just a touch dry.

It's a meat contest, but try to even out the parsley on all four sides. It's a little uneven on the top and right.

Overall, that's a really good effort for a first time.

MarleyMan
09-23-2012, 08:06 PM
Any tips on the knife marks Big Brother Smoke? I used a granton edge slicer FYI.

Thanks for the comments.

MarleyMan
09-23-2012, 08:09 PM
Yes, brisket (I'll admit) was a bit dry. I tried dipping the slices in the aus jus, but bark came off & then spotted the flat pieces. Then tried hitting it with a little sauce, but did not like the brush marks. So I opted to place in the slices and then spritz with a little warm H20.

Stoke&Smoke
09-23-2012, 09:52 PM
Make sure your knife is sharp. Granting edge is no guarantee. Also give thought to using fat separated brisket juices instead of hot water for gloss.nice box though.Id give It an 8 probably

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

Stoke&Smoke
09-23-2012, 09:54 PM
Sorry, meant granton. Farking auto correct!

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

big brother smoke
09-23-2012, 10:00 PM
What Smoke and Stoke said. Always make sure you have a nice clean slice in front. You can hide the uneven slice marks pretty much on the other slices.:thumb:

djqualls
09-24-2012, 12:28 AM
Add an extra slice or two. The more they look for six, the more time they have to look for small detail flaws.

CivilWarBBQ
09-24-2012, 01:34 AM
Some judges may mark you down for visible fat on brisket. Simple to fix - either trim it off your first slice or hide it with a bit of parsley in the front of the box.

Still I'd probably give this box an 9 given the two seconds given to examine it at the judging table. Remember that everybody is hyper critical when they have unlimited time to examine a photograph.

kenthanson
09-24-2012, 01:47 AM
As mentioned above trimming your brisket to the box before you cook it and cleaner cuts will help improve your box. You want to use the longest sharpest knife you can to cut with to enable you o cut with one, max two strokes to eliminate those knife marks.

musicmanryann
09-24-2012, 08:39 AM
Very good work for your first box! As has already been said, if you don't want to sauce, give a little spray or brush of water, au jus, aj (whatever complements your flavor profile) to give the slices some more shine and moisture. The ends look yummy, but don't be afraid to show off that tasty bark--I find the couple sprigs of parsley between the ends to be a little distracting. The right side of the slices looks a little ragged--trim up the front slice at the least to make it more symmetrical to the left.

Smokin J
09-25-2012, 12:31 PM
Nice box man! Easy 8.... Now in order to really prepare, you have to cook in a monsoon, make your box in 5 minutes, then run it through an obsticle course....

Good luck next month! I'll be there in Spirit!

Q-Dat
09-25-2012, 01:07 PM
Add an extra slice or two. The more they look for six, the more time they have to look for small detail flaws.

Never considered that before. Makes perfect sense though!

hamiltont
09-25-2012, 01:26 PM
Solid 8, and what's already been discussed. Nice Box!!! Cheers!!!

MarleyMan
09-25-2012, 01:45 PM
Thanks again for all of the comments and tips folks...I appreciate the constructive criticism from the knowledgeable & experienced competitive brethren :thumb:

MarleyMan
09-25-2012, 01:49 PM
Nice box man! Easy 8.... Now in order to really prepare, you have to cook in a monsoon, make your box in 5 minutes, then run it through an obsticle course....

Good luck next month! I'll be there in Spirit!

Thanks JC, can we borrow the "Wiener Cup"? We need a vessel for checking in :becky::pray::icon_smile_tongue:

Smokin Mike
09-25-2012, 04:11 PM
Nice box! I gave it a 2 second look, and asked my wife too, we both came up with 8's.

If you filled up the box with slices/ends, even greens, and some moisture, easy 9

MarleyMan
09-25-2012, 04:53 PM
So basically fill up the box, yet keep an even edge of green all the way around the box on all 4 sides, Smokin Mike?

MWRobison
09-25-2012, 05:10 PM
Nice box- I'd give it an 8; slices look dry, but that may be the lighting. Now I'm all hungry...

Smokin Mike
09-25-2012, 05:59 PM
So basically fill up the box, yet keep an even edge of green all the way around the box on all 4 sides, Smokin Mike?

Well, that's how I do it :icon_smile_tongue: I am by no means, a expert on brisket, some of the guys posted before me are.

Smokin' Hicks
09-25-2012, 06:25 PM
looks awesome.....the one thing i would say is when you use your slicing knife use the whole blade....long strokes with the blade not short sawing motion and that will help you with seeing the knife slices that kinda look like stairs on the brisket

New Pal Frank
09-26-2012, 07:42 AM
Very nice looking, box 8 for sure. Full boxes make judges happy. And I agree, if you give them more to look at, they don't have as much timre to pick it to death..

I try to get 8-10 slices and 8-10 ends in the box. always giving the last judge a choice.

Nice job and good luck in the future.

Wampus
09-26-2012, 09:57 AM
Any tips on the knife marks Big Brother Smoke? I used a granton edge slicer FYI.

Thanks for the comments.


When I slice, I only pull through ONCE and don't "saw" the meat, which will leave marks. I start all the way at the heel of the knife and pull through while making sure to put enough pressure to get all the way through the flat with that one pull. No knife marks that way.

Also.....I figured out how to get rid of that fat layer after the first few comps this year. Rather than trimming it off of the slices, I just flip the flat upside down and clean up the bottom fat layer FIRST, then when I slice, they can go right to the box.

And I also agree with filling it up. We've put as many as 11-12 slices in our boxes before.



Nice lookin box. That smoke ring is BEAUTIFUL! :thumb: