View Full Version : trim at home re-comp question

04-17-2013, 07:04 PM
when you trim a brisket at home, what are you storing that big piece of meat in? I have 2 gallon bags...not going to fit, Id wrap it in cling wrap but then it leaks (not marinade but the regular juices). I'm trimming, not seasoning or injecting...just trimming

04-17-2013, 07:16 PM
Vacuum sealed bag

Hawg Father of Seoul
04-17-2013, 07:19 PM
Trim more.....

04-17-2013, 07:41 PM
I trim the sides down to fit in the box, and then it get vaccum sealed in the food saver, so you can make the bags as long as you need.

Timmy Mac
04-17-2013, 08:03 PM
You can always go to lowes and get those giant ziplocs. I think they have 3 and 5 gallon bags.

04-17-2013, 08:10 PM
^^^^ what Timmy Mac said.

For me, trimming brisket is the easiest of the meat to prepare for comps. If time is too short, I do it on site.

Chicken takes a bunch of time, for me anyways.......


04-17-2013, 08:26 PM
The 2.5 gallon hefty bags have worked great for me in the past. Even on larger briskets (18-20lbs) they fit.

04-17-2013, 10:20 PM
Thank you, my first comp is this weekend.

04-17-2013, 10:39 PM
Unscented garbage bags work well. I usually double them up.

04-17-2013, 10:57 PM
I have three Rubbermaid food storage tubs that are huge. Each one holds a full brisket or I fit two pork butts in one. Got them at wally world.

Vince RnQ
04-17-2013, 11:54 PM
Thank you, my first comp is this weekend.

Best of luck to you! Enjoy the experience and get all your entries in on time!

04-18-2013, 01:03 AM
Food saver works for me. Right now they are on sale at Costco (with a coupon).

04-18-2013, 01:07 AM
When I get a really big brisket, I tie it to the hood of the car like a deer on the way to the contest.

04-18-2013, 06:37 AM
Blue and Orange XL box of Ziplocs. They are blue bags, and come in boxes of 4. I use one for my 2 briskets, one for 2 shoulders, and one for my ribs.

04-18-2013, 08:15 AM
When I get a really big brisket, I tie it to the hood of the car like a deer on the way to the contest.
Now thats funny, I don't care who you are...

04-18-2013, 08:18 AM
I just use wide plastic wrap, about 4 layers, put it in a hotel pan with a liner. I have a commercial fridge, so space for the hotel pans is not an issue. Do the same with butts and ribs, then just slide all the pans in the Cambro with an ice pan and I'm ready to head out.

04-18-2013, 08:43 AM
I do more trimming to briskets than I do to my pork butts, so now I just trim butts at the comp. Briskets I'll put into foodsaver vacuum bags.

When I was trimming butts at home, they also went into the vacuum bags. But I would run into problems where the butts were so big that it made it real hard to get all the air out.

One day I'll get a 15" sealer so my life can get easier!