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-   -   Trimming Brisket for A Box (http://www.bbq-brethren.com/forum/showthread.php?t=55741)

Meat Burner 01-26-2009 07:32 PM

Trimming Brisket for A Box
 
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/m...g?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/ppforum...trimming/8.jpg

ique 01-26-2009 08:03 PM

Nice brisket presentation!

Quote:

Originally Posted by Smokin' Joe (Post 836356)
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/m...g?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

Quote:

Originally Posted by The Pickled Pig (Post 836373)
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/ppforum...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.

Quote:

Originally Posted by Smokin' Joe (Post 836356)
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/m...g?t=1233020945


The Pickled Pig 01-26-2009 08:34 PM

Quote:

Originally Posted by Meat Burner (Post 836399)
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/ppforum...entation/1.jpg

http://www.thepickledpig.com/ppforum...entation/2.jpg

http://www.thepickledpig.com/ppforum...entation/3.jpg

http://www.thepickledpig.com/ppforum...entation/4.jpg

http://www.thepickledpig.com/ppforum...entation/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.


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