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Meat Burner
01-26-2009, 07:32 PM
Getting ready to do a practice brisket and wanted to trim before smoking to fit evenly in a turn-in box. How wide would you suggest to trim since the brisket will shrink. My first thought was to trim raw to the full width of the box. I know they shrink but not really accurate on how much. I would appreciate any thoughts from the brethren on this. Thanks.

txschutte
01-26-2009, 07:38 PM
Excellent topic. Thanks, MB.

MilitantSquatter
01-26-2009, 07:43 PM
I think that's a good start or a slight bit more to be safe ... Worst case, you could always go diagonal if it doesn't shink as much as you expected

Sledneck is an expert on this technique though.. Hopefully he'll see this and chime in... He uses a Stanley FatMax Extreme with Blade Armor coating for an 12' standout from across the trailer to meaure his pre-trimmed brisket. I wouldn't believe it but I saw it with my own eyes.

Meat Burner
01-26-2009, 07:48 PM
Vinny, thanks and I hope Sled realizes I need a more simple technique. LOL. I am not a fan of the diagonal... just me... but the turn-ins that have bark on the ends of the brisket look more apprealing to me. I need higher appearance scores to help my overall...that's kinda sad.:biggrin:

Smokin' Joe
01-26-2009, 07:53 PM
I trim the "sweet spot" to 9 inches wide pre-cook...below is how they look when boxed...this one was 3rd in Libertyville this fall.http://i293.photobucket.com/albums/mm67/joebellbucket/Mason245.jpg?t=1233020945

Meat Burner
01-26-2009, 07:57 PM
Joe, looks good brother. I really like the burnd ends added to the box. They are sooooo good! Thanks for the pic.

The Pickled Pig
01-26-2009, 08:00 PM
I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell.

http://www.thepickledpig.com/ppforumimages/competitionbrisket/trimming/8.jpg

ique
01-26-2009, 08:03 PM
Nice brisket presentation!

I trim the "sweet spot" to 9 inches wide pre-cook...below is how they look when boxed...this one was 3rd in Libertyville this fall.http://i293.photobucket.com/albums/mm67/joebellbucket/Mason245.jpg?t=1233020945

Meat Burner
01-26-2009, 08:24 PM
Paul, do you figure on the average that will get you about 3/4 inch clearance on each end when the brisket is put in the clamshell? I quess that would mean maybe anticipating around a 2 inch overall shrinkage, if I am thinking correctly. I realize that can vary, so just a general observation.

Nature Boy
01-26-2009, 08:28 PM
I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell.

http://www.thepickledpig.com/ppforumimages/competitionbrisket/trimming/8.jpg


Now THAT'S what you call an illustration!!! LOL.

Mike - CSBBBQ
01-26-2009, 08:34 PM
Looks Great! Can't believe it was only third.

I trim the "sweet spot" to 9 inches wide pre-cook...below is how they look when boxed...this one was 3rd in Libertyville this fall.http://i293.photobucket.com/albums/mm67/joebellbucket/Mason245.jpg?t=1233020945

The Pickled Pig
01-26-2009, 08:34 PM
Paul, do you figure on the average that will get you about 3/4 inch clearance on each end when the brisket is put in the clamshell? I quess that would mean maybe anticipating around a 2 inch overall shrinkage, if I am thinking correctly. I realize that can vary, so just a general observation.

2" would be an extra inch on each side. We don't quite get that much shrinkage as you can see in the pics...maybe 1" total. But as you noted, it varies. And the height of your presentation bed plays a role too.

http://www.thepickledpig.com/ppforumimages/competitionbrisket/presentation/1.jpg

http://www.thepickledpig.com/ppforumimages/competitionbrisket/presentation/2.jpg

http://www.thepickledpig.com/ppforumimages/competitionbrisket/presentation/3.jpg

http://www.thepickledpig.com/ppforumimages/competitionbrisket/presentation/4.jpg

http://www.thepickledpig.com/ppforumimages/competitionbrisket/presentation/5.jpg

Smokin' Joe
01-26-2009, 08:43 PM
Thanks guys...I think Scottie and Clone were 1 and 2, pretty good company:-D

Nice pics Paul, your presentation scores have got to be off the chart every weekend

Meat Burner
01-26-2009, 08:44 PM
Paul, I think it was Plowboy, but I am not sure, that said in one of the threads that when he went to get pumped up on presentation boxes, he went to yours for inspiration. Like Joe's pic, the bark is all the way around the ends which looks so much more appetizing. Good grief brother, those are absolutely awsome. I am a visual person so those pics really help me tremendously. That is the presentation, so the cook now has to get the flavor and tenderness to match to be able to score well. First taste is with the eyes!!!!!! Thanks for you help on this, I really appreciate it.

Jacked UP BBQ
01-26-2009, 08:57 PM
The pickled pigs presentations are no joke, the brisket looks amazing too. Nice of you to share those again.

Meat Burner
01-26-2009, 09:14 PM
Gotta get off here as we are in the middle of a nasty ice storm. Last time we lost power for two weeks. I hope I can get back on the forum tomorrow and there is more great information from the brethren. See ya later.

Jacked UP BBQ
01-26-2009, 09:18 PM
I try and trim nine inches straight through the flat. I refuse to trim the sides down after cooking. It ends up looking to square and not natural for me.

The Pickled Pig
01-26-2009, 09:20 PM
Of course, by evil design, I only showed pics of good entries. All of the pics except the first one were in the Top 10 last year. The first one was 55 of 479 at the Royal last year and it may have hit in a smaller contest.

Sadly :cry:, we are not superbly consistent. We turned in the chit pictured below last April. This beauty was a case study in why you shouldn't experiment at a contest. Even with a 6 judge average appearance score of 7.0, it came in 21 of 52 team. The judges were generous. Just 2 more appearance points and we would have moved up to 16th.

http://www.thepickledpig.com/ppforumimages/competitionbrisket/seasoning/1.jpg

Meat Burner
01-26-2009, 09:25 PM
:rolleyes:Ice hasn't knocked me off yet...but prolly will soon. Did we have an injection problem there brother:rolleyes:

Crash
01-26-2009, 11:58 PM
Thanks for all the info, us newbies appreciate it immensely.

Smokin' Gnome BBQ
01-27-2009, 07:14 AM
those are nice looking boxes, for the burnt ends do you remove part of the point prior to "resting" the flat or do you remove prior to cooking the whole packer?
thanks!

Chipper
01-27-2009, 07:15 AM
Thanks for all the info, us newbies appreciate it immensely.


I second that. It never dawned on me to trim down a brisket prior to cooking, but it sure does now. It seems ribs, chicken, and now brisket make sense. Going to do a couple of butts on Sunday. Still no idea what's the best way to present that. One huge pile? Six piles? Slices? A little of both?

rookiedad
01-27-2009, 08:42 AM
i also have a few questions pertaining to trimming brisket. are there any photos of a box trimmed brisket pre-cook? in most photos the first slice of brisket is solid all the way through, yet when i slice them there is a layer of fat running lengthwise on the slices from the flat. should this be trimmed out ahead of time? also, where can i get the competition size boxes for practice at home? thanks.

Smokin Mike
01-27-2009, 08:49 AM
i also have a few questions pertaining to trimming brisket. are there any photos of a box trimmed brisket pre-cook? in most photos the first slice of brisket is solid all the way through, yet when i slice them there is a layer of fat running lengthwise on the slices from the flat. should this be trimmed out ahead of time? also, where can i get the competition size boxes for practice at home? thanks.

is it a packer you are refering to? I been taught, not saying it's right or wrong, just how I learned, to trim out the point deli style, and then trim the remaining flat to fit before cooking.

you can get a buttload of clam boxes at sam's or restraunt depot. Or just ask someone who does take-out

Jacked UP BBQ
01-27-2009, 08:50 AM
i also have a few questions pertaining to trimming brisket. are there any photos of a box trimmed brisket pre-cook? in most photos the first slice of brisket is solid all the way through, yet when i slice them there is a layer of fat running lengthwise on the slices from the flat. should this be trimmed out ahead of time? also, where can i get the competition size boxes for practice at home? thanks.

I have no photos of a trimmed brisket. As far as your other questions, the fat I think is YUMMY, but does not score well with the judges. I keep mine on for cooking and trim off at the end before boxing. I try to keep an eigth inch fat line along the bottom. For the comp boxes, you can get them at a restaurant supply store, sometimes even BJ"S or smas clubs. If your lucky you local supermarket will have them. You can always ask your local diner!!!! Good luck

Sledneck
01-27-2009, 09:18 AM
i also, where can i get the competition size boxes for practice at home? thanks.They are sold in bulk typically. I have a bunch at home, not sure where and when we can hook up to give you some

Sledneck
01-27-2009, 09:19 AM
Sledneck is an expert on this technique though.. Hopefully he'll see this and chime in... He uses a Stanley FatMax Extreme with Blade Armor coating for an 12' standout from across the trailer to meaure his pre-trimmed brisket. I wouldn't believe it but I saw it with my own eyes.
Hey I am an open book typically but need to have some secrets:twisted::biggrin:

Harbormaster
01-27-2009, 09:47 AM
I have only entered one comp, so keep in mind I'm no pro.
This brisket entry was 5th out of 39 at Princeton last year -
http://i163.photobucket.com/albums/t282/harbormasterwyc/resizedbrisketentry.jpg

I seperated the point from the flat first. Trimmed excess fat from the flat and then trimmed the flat to about the width of a turn in box prior to cooking.
I laid the point on the WSM grate fat side down first, then laid the flat over the point fat side down.

Bbq Bubba
01-27-2009, 10:01 AM
Back in the day, before trimming...

http://img403.imageshack.us/img403/320/img1704ee5.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

A pre-trimmed box looksmuch nicer...

http://img403.imageshack.us/img403/2223/silverlakepics015bz3.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

Scottie
01-27-2009, 10:13 AM
Looks Great! Can't believe it was only third.


Tough contest and some real good brisket cooks there... And I should expand that and just say some really good cooks were there... Not just brisket cooks.

But nice box Joe. Not as nice as what mine was :roll:, but you beat me with the judges and that's al that matters!!!! :mrgreen:

monty3777
01-27-2009, 11:08 AM
i also have a few questions pertaining to trimming brisket. are there any photos of a box trimmed brisket pre-cook? .

I just finished watching the All-Star BBQ Showdown DVDs from Netflix. On the brisket episode you can see Dr. BBQ's brisket as he puts it in the cooker. It looked pretty well trimmed into a square and it got me to thinking about the wisdom of triming to fit before cooking. Makes sense - and if it works for him...

FWIW, the Milroys (Texas Rib Rangers) were kind enough to let me film them trimming a brisket at a comp last year. Here is a link to the vid.
http://www.youtube.com/watch?v=eib9YXEp0jk

This is a reall helpful thread. Thanks!!!!

rookiedad
01-27-2009, 01:35 PM
what dose the average box trimmed brisket usually weigh pre-cook?

Jacked UP BBQ
01-27-2009, 02:59 PM
what dose the average box trimmed brisket usually weigh pre-cook?

Tough question I would guess 8.5-13 lbs

paydabill
01-27-2009, 03:03 PM
We trim - but man the boxes from the pickled pig are AWESOME!!!

Chipper
01-27-2009, 03:32 PM
It looked the rib rangers trimmed post cooking. Am I wrong?

monty3777
01-27-2009, 06:49 PM
It looked the rib rangers trimmed post cooking. Am I wrong?

Nope, you are right. I just added it because I thought it would be helpful to see how thay present the brisket.

Meat Burner
01-27-2009, 08:25 PM
Wow, a lot of great help from these posts. Thanks brethren and hope some more folk ad their experiences. Some very nice pics of winning appearance boxes...they jump out and make you want to dig in. That is the reason to work so hard I guess as points are points. Thanks again!

Mike - CSBBBQ
01-27-2009, 09:07 PM
MAN! Do we have a long way to go....great pics and an excellent thread!!