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midwest_kc
06-14-2013, 04:55 PM
Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.

Smokin' D
06-14-2013, 05:14 PM
As a cook and competitor I am afraid to try it. As a judge, I would love to see it. Shaking things up a bit can be a good thing.

We, a table of judges, were talking of just this thing at a contest 2 weeks ago. The consensus was positive even though no competitor at our table gave it a go.

The_Kapn
06-14-2013, 05:23 PM
Many teams use it as a base for slices and ends.
Works great if cooked properly.

TIM

fnbish
06-14-2013, 05:58 PM
I really like chopped point and tried it a few times last year with only 1 top 10, but that was because I suck at cooking brisket in general. Here it is from Greenwood last year and we got 8th.
http://i1083.photobucket.com/albums/j395/fnbish69/IMG1063_zps0d44cff7.jpg

CBQ
06-14-2013, 06:17 PM
Looks a little too pulled-pork ish to me, I don't think judges would go for that.

fnbish
06-14-2013, 06:24 PM
Looks a little too pulled-pork ish to me, I don't think judges would go for that.

Yeah i never loved the way it looked, but thought it tasted great. Haven't done it in a while. One of those things where in concept it sounds like a good idea but in the long run it wont hit consistently with the judges.

bwsy2k
06-14-2013, 06:55 PM
I love pulled brisket but am not sure how it would go in a comp.

Porcine Perfection
06-15-2013, 07:45 AM
Even if you had the best slices in the world the chopped would imply overcooked to most people.

EMTTLC
06-15-2013, 09:20 AM
2 top 5's last year using a bed of chopped under sliced and Burnt ends

Stark-O-Rama
06-15-2013, 01:27 PM
2 top 5's last year using a bed of chopped under sliced and Burnt ends

+1:clap2:

EMTTLC
06-15-2013, 09:44 PM
Make that 3 top 5's using chopped as a base. 3rd today in Lexington.

Sawdustguy
06-16-2013, 07:03 PM
Has anyone ever turned in pulled/chopped brisket in a comp? I'm assuming this would be in addition to slices/burnt ends. Just curious how that would turn out.

We never tried it but there is only one sure way to find out.

BaggerBill
06-17-2013, 08:02 AM
Make that 3 top 5's using chopped as a base. 3rd today in Lexington.

Congrats on the 3rd!!:clap2:

EDIT: Do you have any pics of the box?

Cayman1
06-17-2013, 08:28 AM
Make that 3 top 5's using chopped as a base. 3rd today in Lexington.

KCBS or another association?

Stoke&Smoke
06-17-2013, 11:31 AM
I'm aware of at least 2 different teams that ended up turning in pulled because their brisket was too "fall-apart" overdone to slice. Both ended up top 3, but don't know how many times they turned in the same and were bottom half.

BMerrill
06-17-2013, 03:13 PM
While we are discussing brisket turn-ins.
Last contest considered turning in just the burnt ends because they were way better than the sliced flat.

Anyone every do this? Your results.

midwest_kc
06-17-2013, 06:57 PM
I was wondering that same thing just the other day. At my last contest, my burnt ends were so awful that I only turned in slices, and as I was thinking about it, I thought, "boy, I'm glad I didn't end up the opposite way with only burnt ends being good."

Not sure, but my first reaction is that appearance scores would be all over the place. Then again, that's par for the course with me, so...

sweetracks
06-18-2013, 11:51 AM
we turned in only burnt ends once and it was a disaster. Although they weren't the best burnt ends :oops:

grilla
06-18-2013, 07:33 PM
We turned in burnt ends earlier this year due to tough slices and got 9th

Trainwreck
06-18-2013, 08:35 PM
I turned in 1/2" - 1" pieces of flat a few years ago. All 9's in appearance but all other scores sucked. Now that is before I figured brisket out so it may do better now.