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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 04-30-2010, 09:47 AM   #1
mrichard
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Default Seperating Brisket Before cooking?

Hey everyone. I was just wondering if any people seperated the brisket point and flat before cooking and cooked each seperatly. I was watching the pitmasters episode shot at Dover and i noticed that Tuffy would seperate the two parts before cooking. I have always cooking my packer whole and then split the two parts to finish off the burnt ends. Thanks for any feedback.


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Unread 04-30-2010, 10:02 AM   #2
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Some do, some don't Personally, I don't. I keep them whole until done.
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Unread 04-30-2010, 10:06 AM   #3
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Quote:
Originally Posted by Ron_L View Post
Some do, some don't Personally, I don't. I keep them whole until done.
I agree, some do, some don't Personally, I do.
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Unread 04-30-2010, 10:07 AM   #4
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I super trim my briskets, and leave them slightly attached, almost completely seperating the point from the flat.
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Unread 04-30-2010, 10:08 AM   #5
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i always seperate mine, but that's my preference
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Unread 04-30-2010, 10:57 AM   #6
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I seperate mine too.
On an 18.5" WSM it's the best way to get the flat to fit. I put the point in the center of the grate and lay the flat fat side down over it.

BTW: Don't forget to smoke some of the fat you trim off. Wait till it gets good and crispy. Great snacky treats!
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Unread 04-30-2010, 11:00 AM   #7
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I seperated one at the last comp I went to but saddly over cooked my flat so I wont do it again.
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Unread 04-30-2010, 11:04 AM   #8
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Never have, never will. I never take it apart even when its done!
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Unread 04-30-2010, 11:06 AM   #9
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We've tried both ways, and won both ways. The details of your cook process are going to determine which will give you a better result.
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Unread 04-30-2010, 11:06 AM   #10
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The responses cover the spectrum

There are teams that do VERY well with it. There are others that don't trim nearly as heavily and do VERY well, also.

It all comes down to your method, and attention to detail. Half the fun/frustration is in finding what works for you.
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Unread 04-30-2010, 11:18 AM   #11
ique
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Not brisket, but I do separate my pork.
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Unread 04-30-2010, 11:36 AM   #12
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Quote:
Originally Posted by ique View Post
Not brisket, but I do separate my pork.
Is that legal?
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Unread 04-30-2010, 12:18 PM   #13
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Quote:
Originally Posted by ique View Post
Not brisket, but I do separate my pork.
Quote:
Originally Posted by SmokeInDaEye View Post
Is that legal?
Mod Suggestion: Please don't tempt those that would seriously take up the debate again
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Unread 04-30-2010, 01:00 PM   #14
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Unread 04-30-2010, 08:09 PM   #15
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Matt,
I was thinking the same thing today. I think I'm going to give it a try on my next brisket.
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