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-   -   Competition Brisket Turn In (http://www.bbq-brethren.com/forum/showthread.php?t=91530)

Zombie Barbecue 09-01-2010 01:15 PM

Competition Brisket Turn In
 
HOwdy Hoo,

We're doing our first official KCBS competition brisket at york county next weekend. Anybody have any info on locating the "money meat" part of it. Trying to get down which part is best to serve and exactly where to locate it. Also..anybody turn in burnt ends along with sliced???? any info helps or websites with guidelines. Thanks. gonna be a kicker!

Sledneck 09-01-2010 01:18 PM

I dont know about "money meat" on a brisket but I get my slices from the middle of the flat. I only turn in burnt if they are as good or better than the slices

RobKC 09-01-2010 01:46 PM

I take a slice out of the middle of the flat to test. If it's good, then I start slicing toward the point end. Every now and then the slices opposite the point end are better. I do slice the entire flat before boxing, something I didn't do last year. More than once I left the best meat on the cutting board.

I almost always turn in burnt ends. More often than not they will improve my entry.

Zombie Barbecue 09-01-2010 02:21 PM

sorry I misspoke about "money meat" of a brisket. Just wondering about which area of the flat is most appealing to the judges and whether adding burnts ends as well helps your entry. Just to be clear, you can turn in both slices and burnt ends correct?

Harbormaster 09-01-2010 02:27 PM

I trim my flat so that it is just wider than a turn in box before cooking it, that way slices are the perfect size to fill the box. My slices come out of the middle of the flat as well.
I also "cube" some of the point (faux burnt ends) and include with the slices. Scores pretty well.

Lake Dogs 09-01-2010 02:39 PM

Saw something turned in a little while back that scored well. Rather than burnt ends
with the sliced, they pulled the portion that you'd normally make burnt ends with and
presented the slices with pulled beef. If I recall correctly, they got 1st or 2nd in
brisket.

KnucklHed BBQ 09-01-2010 03:01 PM

Quote:

Originally Posted by Harbormaster (Post 1387860)
I trim my flat so that it is just wider than a turn in box before cooking it, that way slices are the perfect size to fill the box.

^^^^ yup!! Makes for a nice presentation!

HawgNationBBQ 09-01-2010 03:25 PM

Zombie,

We will be there also. Make sure you swing by and have some spirits. We tend to go through a lot.

Good luck with you brisket. You guys sound pumped.

Zombie Barbecue 09-01-2010 03:35 PM

Quote:

Originally Posted by hawgsgonesmokin (Post 1387911)
Zombie,

We will be there also. Make sure you swing by and have some spirits. We tend to go through a lot.

Good luck with you brisket. You guys sound pumped.


Will do fellas. lookin forward to it. best of luck to you guys as well. We'll def take a float down the whiskey river!

monty3777 09-01-2010 04:19 PM

I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?

Zombie Barbecue 09-01-2010 04:54 PM

Quote:

Originally Posted by monty3777 (Post 1387974)
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?

that's how I feel. I frickin love burnt ends and I think a good looking slice of brisket and a burnt end popper for any judge is a damn fine treat. But again, this is our first comp so what do I know.

(To forum): how much do you trim down your brisket prior to smoking, do you trim all the fat off or leave a bit on one side?

KnucklHed BBQ 09-01-2010 05:08 PM

Quote:

Originally Posted by Zombie Barbecue (Post 1388004)
(To forum): how much do you trim down your brisket prior to smoking, do you trim all the fat off or leave a bit on one side?

To me it depends on whether I'm doing slow & low or hot & fast... if slow, I trim more off leaving about 1/8th to 1/4". I don't like trimming away smokey fat, but I don't want to give the judges a big fat layer on the bottom either, so I leave just enought to "protect" the meat and still let it render away during the cook.
If hot & fast, I'll leave a bit more since it will usually render and I feel that I need more protection from the heat.

I have also started partially separating the flat & point before cooking, that way when I foil and separate the 2, I know exactly where to cut and they almost peel apart... so much easier! Plus you can trim some of that fat out and toss some rub in between.

With all that said, that is for cooking on the UDS and fat down. YMMV

Relax and try not to over think it! :becky:

HawgNationBBQ 09-01-2010 06:29 PM

I cut to 1/8 inch all over.

Zombie Barbecue 09-01-2010 06:58 PM

Quote:

Originally Posted by KnucklHed BBQ (Post 1388028)
To me it depends on whether I'm doing slow & low or hot & fast... if slow, I trim more off leaving about 1/8th to 1/4". I don't like trimming away smokey fat, but I don't want to give the judges a big fat layer on the bottom either, so I leave just enought to "protect" the meat and still let it render away during the cook.
If hot & fast, I'll leave a bit more since it will usually render and I feel that I need more protection from the heat.

I have also started partially separating the flat & point before cooking, that way when I foil and separate the 2, I know exactly where to cut and they almost peel apart... so much easier! Plus you can trim some of that fat out and toss some rub in between.

With all that said, that is for cooking on the UDS and fat down. YMMV

Relax and try not to over think it! :becky:

I like the idea of partially separating the flat/point before. makes sense. I hear the judges are really looking for more of a beefy flavor and less of a saucy sweet for brisket. just loaded up on some Pecan, Cherry, and hickory. Pecan wood is damn near impossible to find in PA.

also, knucklhed, I just read your bit on crispy chicken, great thread and that baconaise idea, not too shabby. hopefully we'll run into each other and get to sample some baconaise shooters along with some Macallan 16 yr.

ClayHill 09-01-2010 07:39 PM

Quote:

Originally Posted by Zombie Barbecue (Post 1388165)
just loaded up on some Pecan, Cherry, and hickory. Pecan wood is damn near impossible to find in PA.

Aint that the truth.......and when you do find it(or think you find it) it turns out to be a box labeled pecan but is really full of oak. Needless to say I dont buy/try wood in a 40 lb box from Lancaster Co. PA anymore.:mad2:


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