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Old 07-29-2005, 12:17 PM   #10
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default Re: RE: How long before turn in should I start slicing meat?

Originally Posted by kcpellethead
Wait as long as you can without chancing a DQ for late entry. At first this will seem hectic and stressful, but eventually you'll get the hang of it and even catch the front end of the turn-in window often. You mentioned slicing, so I'm guessing you're thinking about brisket. We wait until ten minutes (1:20PM) before turn-in to slice and test our briskets. Briskets dry out very quickly when sliced, especially out in the wind. We wait so long because we want hot food for the judges. Although they are instructed not to judge based on temperature, which tastes better, cold/room temp beef or hot beef? They may not do it intentionally, but psychologically they will like the warmer product if all other things are equal. Above all else though, don't get a DQ. You've got no shot to win a contest without that score.

Pellet Envy
And this folks, is a testimony as to why Rod finished first in brisket at the BoCo Fair, congrats! We'll bring our A game the next time in brisket, for sure!
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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