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Cliff H.
06-18-2009, 10:47 AM
Is there a sweet spot for brisket as far as where you normally take the Slices from for a turn in box ?

Close to the point ?

From the middle ?

Close to the end ?

warfrat
06-18-2009, 10:56 AM
the pickled pig has a great article on their forum about this

Harbormaster
06-18-2009, 11:03 AM
Cliff,
I hate giving advice in this forum, because I have only competed one time.
My brisket finished fifth, so I did something right. Here is what I did.
I seperated the point from the flat. Put the point fat side down on the WSM. I trimmed the flat to be just wider than the turn in box, and laid it fat side down over the point (hard to fit a large flat in an 18" WSM without doing that!).
I started slicing at the thin end of the brisket, and then took the 6 best looking, best cooked, most consistent, neighboring pieces for turn in. As it happens, they came from the thickest portion of the brisket.

Finney
06-18-2009, 11:47 AM
The meat from the flat where the point is still covering it make for good slices to turn-in.

Cliff H.
06-18-2009, 06:48 PM
Thanks.