Pork and Brisket Box advice

FattyMac · Apr 10, 2012

First time building pork and brisket boxes, hell first time building a parsley box. After I built both boxes and closed lid I waited about 15 minutes before taking these photos.

Pork:

Brisket:

Thanks in advance.

Parts_Guy · Apr 10, 2012

Looks pretty good. There is some sauce on the parsley in the pork pics. If nothing else, I use a toothpick to push down the parsley that has sauce on in and add more(which I learned from a Brethern here).

boogiesnap · Apr 10, 2012

looks pretty good overall.
more meat in the pork box. even out the sauce coating on the chunks. tighten up the parsely(add more in the same space)
brisket, use consecutive slices for more uniformity. burnt ends don't look burnt. depending on how it tastes, might consider straining the sauce/au jus, or whatever.

not bad at all for a first try though!

early mornin' smokin' · Apr 10, 2012

not too bad at all, I like my burnt ends in the front of the box. Pork looks good, but you really want to wow them when they open it.

Podge · Apr 10, 2012

The design intent is fine, but you need to work on overall uniformity.

Candy Sue · Apr 10, 2012

Try to get an even green "frame" around the box edges. Push that parsley down in the pork box. Look for leaves the same size for the frame, use bigger leaves in the middle. You don't want to see white box through the leaves. Good Start!

bbq.tom · Apr 10, 2012

Good start for a first attempt! Just a comment or three: Less sauce on the pork chunks and spread more evenly; visually, I think that it would look better if you put the burnt ends in front and then reversed the order of your slices so the first is the shortest and the furthest back is the longest. Just my $0.02.

Good luck!

rcorun · Apr 10, 2012

cant add anything to the pork---already been said. Besides the slices not being even I love the color and the flecks of spices on the Brisket.Wish I knew what that brisket tasted like :thumb:

didisea · Apr 10, 2012

Your parsley stems should be facing down. Think of building a tight putting green. Each of my boxes take 30-60 mins to create. Diva Q has an excellent tutorial on how to create the putting green. Everything should be even. Take a picture and look at. Draw in your mind an imaginary line down each side of the box, is it even? Your BBQ looks really yummy!!!

big brother smoke · Apr 10, 2012

brisket slices seem too thick (it could be the camera angle though).

NorthwestBBQ · Apr 10, 2012

big brother smoke said:
brisket slices seem too thick (it could be the camera angle though).

Actually they are tapered. Too thick on one end and too thin on the other.

JayAre · Apr 11, 2012

hard to tell from the pic, but the brisket slices appear to be thicker on one end/thinner on the other, try to get them cut pencil thick all the way across and try to get them close to the same length or at the very least evenly spaced so that you are showing the same amount of face on each one., sauce looks blotchy as well.

Pork and Brisket Box advice

FattyMac

Full Fledged Farker

Parts_Guy

Knows what a fatty is.

boogiesnap

Babbling Farker

early mornin' smokin'

is Blowin Smoke!

Podge

is Blowin Smoke!

Candy Sue

is one Smokin' Farker

bbq.tom

is Blowin Smoke!

rcorun

Got Wood.

didisea

Take a breath!

big brother smoke

somebody shut me the fark up.

NorthwestBBQ

somebody shut me the fark up.

JayAre

Guest

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