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View Full Version : What did I do wrong on this turn in


Useless
10-06-2009, 04:28 PM
So the AR was my first comp and I was flying blind most of the time. This was my first time making a putting green and such. Next year we are going to practice at trimming for sure but what is wrong with this so I can learn from it and move on. We did a 17 hour smoke on two 17lb briskets and picked our fav. This was a little overdone and was a tad hard to keep together.

http://img.photobucket.com/albums/v458/uselesslabel/52737091004.jpg

http://img.photobucket.com/albums/v458/uselesslabel/52739091004.jpg

Just Pulin' Pork
10-06-2009, 05:02 PM
Putting green looks great. Remember when you put the entry into the box you want it to say "WOW". To me that brisket looks tired and it does look overcooked. Pre trim the brisket before you cook it to fit the box. There are tons of pics on this site just do a search for them. One last thing if you are not a CBJ (Certiied BBQ Judge) its worth every penny to take the class.

thenewguy
10-06-2009, 05:04 PM
I don't think the meat looks visually good laying in that direction,imo.
The greens look good for your first attempt!
17 hours? wow...you're a patient one!

Bigmista
10-06-2009, 05:10 PM
1. Never put the fat side on top.
2. Never align vertically.
3. It looks like you sliced in the wrong direction.

Ron_L
10-06-2009, 05:29 PM
1. Never put the fat side on top.
2. Never align vertically.
3. It looks like you sliced in the wrong direction.

Exactly what I was thinking, although I'm not sure about slicing in the wrong direction. The picture just isn't clear enough. Brisket should be cut across the grain, not with it. The first time I looked at the pics it looked like it was cut with the grain as Mista pointed out, but when i looked more I'm not sure.

Alexa RnQ
10-06-2009, 05:31 PM
I see trailing fibers on the righthand slice that would lend themselves to that conclusion.
I'd have to reiterate all the above, but also note that if you've got the stones to go to the Royal for you first comp, you'll do all right!

butts
10-06-2009, 05:42 PM
I have to agree with the above posts...sliced with the grain???and fat side up.

Jacked UP BBQ
10-06-2009, 06:16 PM
I would say get rid of the fat in all. Sauce to make shine and add flavor. Do not cut the brisket in half like that. Pre trimming goes a long way. Get whats in your head to the box and you will be on the right track. Seems you knew it wasn't your best.

River City Smokehouse
10-06-2009, 06:33 PM
Add burnt ends. That will help you out in scores too!

Bigmista
10-06-2009, 06:53 PM
And get rid of the ketchup! :twisted:

crd26a
10-06-2009, 06:53 PM
Seconding the burnt ends and not placing it in that direction. Putting greens look good.

Were these all consecutive pieces? It doesn't look like it above, which shows inconsistency piece to piece.

Jeff_in_KC
10-06-2009, 08:35 PM
I think most responses have already nailed it for you but the fat is the worst IMHO. Looks horrible. Get rid of it!! Also, I agree that vertically aligned slices are not the way to go. Not only does it just not look right that way, it also allows judges to see some of the imperfections that you can hide if they're horizontally aligned.

Meat Burner
10-06-2009, 09:33 PM
Useless, we are a critical group but in a very positive and helpful way. Do a search and I think some of the comments will make more cents. Search for brisket turn-in boxes or just competition brisket and you will find some good info. I think Diva said that it took guts to enter this comp as your first and I would have to agree. My guess is you will get this figured out pretty fast. Your turn-in box and carving skills needed some .... encouragement...but you threw it out there. We expect a first place walk the next time bro.:wink:

Dustaway
10-07-2009, 08:46 AM
Add burnt ends. That will help you out in scores too!

unless you fark them all up :mad: better off adding more slices

Useless
10-07-2009, 09:28 AM
My burnt ends can get a little messy thats why I left them out of the box. They were consecutive pieces ecpt I moved one of them around. Next time I plan on cutting it down to box size before hand and then doing a lot better as far as trimming goes. I am only 24 guys so I feel like I have time to learn. I really appreciate all the helpful advice in this thread. I wouldnt of joined this place if I didn't seek honest criticism. The meat does look a ton darker in these pics than it really was. I lightly sauced. I was cooking on a CG SP which is unmodified. I will soon be adding a baffle and tuning plates as well as using high temp rope to seal it up. Our neighbors were KSBS CBJ's and gave us a ton of help. I plan on taking a class ASAP. Part of my problem this year was that my stepfather was on our team and I had to make a ton of compromises to keep things going smoothly in our camp. I am still pretty disappointed with how we faired but I just have to chalk it up to a learning experience. I had no idea what I was getting into but I enjoyed it.

big brother smoke
10-07-2009, 09:38 AM
What they said and I think you belong in the Big Loins club for doing the AR as your first comp!:eusa_clap

MikeR
10-07-2009, 09:49 AM
"I had no idea what I was getting into but I enjoyed it."

That sums it up right there- If you can't have a good time why bother at all?

crd26a
10-07-2009, 09:54 AM
The chargrillers are terrible pits to work on at home, let alone a comp, so congrats. I've got one at home and no way in h3ll would I want to compete on it.

Stick it out and you'll learn a lot. The guys here on the board are great, not to mention at the competition. We've learned a lot here and wouldn't have done as well this year if it wasn't from all the information we gained.

Useless
10-07-2009, 10:12 AM
The chargrillers are terrible pits to work on at home, let alone a comp, so congrats. I've got one at home and no way in h3ll would I want to compete on it.

Stick it out and you'll learn a lot. The guys here on the board are great, not to mention at the competition. We've learned a lot here and wouldn't have done as well this year if it wasn't from all the information we gained.


From what I have seen if you modify them you can get a long burn and keep a stable temp. Just requires a little elbow work.

crd26a
10-07-2009, 10:25 AM
Mine's modified and it still requires a ton of babysitting, esp. if there's wind or its cool. I'm loading charcoal into it every 45 minutes to 1.5 and that's barely loaded. I could make it somewhat more efficient, but its still going to be a fuel hog

Ron_L
10-07-2009, 10:45 AM
I am still pretty disappointed with how we faired but I just have to chalk it up to a learning experience. I had no idea what I was getting into but I enjoyed it.

Enjoying the experience is the main thing. Everything else will come with time and experience. Set reasonable goals for yourself for each competition (e.g., finish in the top 50% and get a call, etc.) and increase you goals as you go. While it is certainly possible to hit a home run in your first at bat, it's more likely that you'll strike out, bu if you learn from the experience and improve each time you'll be up there accepting a trophy and check soon enough.

TooSaucedToPork
10-07-2009, 12:36 PM
My burnt ends can get a little messy thats why I left them out of the box. They were consecutive pieces ecpt I moved one of them around. Next time I plan on cutting it down to box size before hand and then doing a lot better as far as trimming goes.

Everyone has already said everything I would from an appearance view...I would go to Sam's and buy some Comp. sized boxes and practiced cutting and placing at home, then post pictures of the different boxes, that way you get a wide opinion before your next comp.

Part of my problem this year was that my stepfather was on our team and I had to make a ton of compromises to keep things going smoothly in our camp. I am still pretty disappointed with how we faired but I just have to chalk it up to a learning experience. I had no idea what I was getting into but I enjoyed it.

The way we solved this was a month before the contest we all got together and cooked our receipes and brought them over to the house. We had a buddy of mine number them and keep the list of whose is whose in his pocket. Our family and freinds then decided by blind test whose was the best. The person that won each catagory was the person in charge of that dish at competion...no arguements. Plus we had a lot leftover to practice boxes with :)

Useless
10-07-2009, 01:58 PM
We actually had a blind tasting before hand because I worked up a few rubs and a sauce. I have won every one but my stepfather still wanted to add his two cents to it. Oh well, next year we are going to compete in everything and I get the feeling like chicken and brisket will be on my hands.

Solidkick
10-07-2009, 02:44 PM
With all the great competitiors in the Mo-Kan area, maybe you could "hang out" at a contest sometime, you'll pick up so much just from watching you won't have to open your mouth to ask questions.....
or drive down to Columbia this weekend....I'll show you what I know.....but I won't be responsible if Spicewine gives you a reach around.....

Useless
10-07-2009, 03:14 PM
With all the great competitiors in the Mo-Kan area, maybe you could "hang out" at a contest sometime, you'll pick up so much just from watching you won't have to open your mouth to ask questions.....
or drive down to Columbia this weekend....I'll show you what I know.....but I won't be responsible if Spicewine gives you a reach around.....

Haha, you guys are great thus far. I think I found a new forum I can get into.

Smokin Mike
10-07-2009, 05:22 PM
I wanted to add one little detail that contest, being that was your first.

those boxes they had us use for turn ins are not usual boxes, those puppies had a sharp angle, really made turn-ins hard. I know most turn-in's hit something, with nothing we could do about it.

TooSaucedToPork
10-07-2009, 09:42 PM
We actually had a blind tasting before hand because I worked up a few rubs and a sauce. I have won every one but my stepfather still wanted to add his two cents to it. Oh well, next year we are going to compete in everything and I get the feeling like chicken and brisket will be on my hands.


My Dad does the same thing, We've been doin BBQ comps since I was 16 and I'm 31 now...It is the curse of cooking with family, We are like the OCC of BBQ...minus the idiot brother.:biggrin:

crd26a
10-07-2009, 10:12 PM
My Dad does the same thing, We've been doin BBQ comps since I was 16 and I'm 31 now...It is the curse of cooking with family, We are like the OCC of BBQ...minus the idiot brother.:biggrin:

Unless you're playing that role as well LOL

cmcadams
10-08-2009, 07:59 AM
Just to butt in here... If you're cutting brisket down, put the uncut edge forward, not in the back. And what others said. :)

Rookie'48
10-09-2009, 12:28 AM
1. Never put the fat side on top.
2. Never align vertically.
3. It looks like you sliced in the wrong direction.

Also the cuts look un-even & raggedy. Having the jagged cut being the first thing that I see (along with the fat cap) does not make me want to grab the box from the Table Captain and start eating. If it did, then you get a 9 on appearance from me :biggrin:.

NorthwestBBQ
10-09-2009, 01:30 AM
Never put meat vertical in the box.

mrwicks
10-09-2009, 11:42 AM
give your stepfather the wrong address for the comp!!

Bentley
10-10-2009, 08:56 PM
And get rid of the ketchup! :twisted:

LOL..Great minds think alike!