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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 01-26-2009, 07:32 PM   #1
Meat Burner
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Default 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.
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Unread 01-26-2009, 07:38 PM   #2
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Excellent topic. Thanks, MB.
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Unread 01-26-2009, 07:43 PM   #3
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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.
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Unread 01-26-2009, 07:48 PM   #4
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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.
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Unread 01-26-2009, 07:53 PM   #5
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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.
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Unread 01-26-2009, 07:57 PM   #6
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Joe, looks good brother. I really like the burnd ends added to the box. They are sooooo good! Thanks for the pic.
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Unread 01-26-2009, 08:00 PM   #7
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I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell.

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Unread 01-26-2009, 08:03 PM   #8
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Nice brisket presentation!

Quote:
Originally Posted by Smokin' Joe View Post
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.
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Unread 01-26-2009, 08:24 PM   #9
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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.
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Unread 01-26-2009, 08:28 PM   #10
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Quote:
Originally Posted by The Pickled Pig View Post
I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell.


Now THAT'S what you call an illustration!!! LOL.
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Unread 01-26-2009, 08:34 PM   #11
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Looks Great! Can't believe it was only third.

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Originally Posted by Smokin' Joe View Post
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.
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Unread 01-26-2009, 08:34 PM   #12
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Quote:
Originally Posted by Meat Burner View Post
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.









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Unread 01-26-2009, 08:43 PM   #13
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Thanks guys...I think Scottie and Clone were 1 and 2, pretty good company

Nice pics Paul, your presentation scores have got to be off the chart every weekend
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Unread 01-26-2009, 08:44 PM   #14
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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.
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Unread 01-26-2009, 08:57 PM   #15
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The pickled pigs presentations are no joke, the brisket looks amazing too. Nice of you to share those again.
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