Trimming Brisket for A Box

Meat Burner · 01-26-2009, 07:32 PM

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.

txschutte · 01-26-2009, 07:38 PM

Excellent topic. Thanks, MB.

MilitantSquatter · 01-26-2009, 07:43 PM

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.

Meat Burner · 01-26-2009, 07:48 PM

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.

Smokin' Joe · 01-26-2009, 07:53 PM

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.

Meat Burner · 01-26-2009, 07:57 PM

Joe, looks good brother. I really like the burnd ends added to the box. They are sooooo good! Thanks for the pic.

The Pickled Pig · 01-26-2009, 08:00 PM

I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell.

ique · 01-26-2009, 08:03 PM

Nice brisket presentation!

Quote:

Originally Posted by Smokin' Joe

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.

Meat Burner · 01-26-2009, 08:24 PM

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.

Nature Boy · 01-26-2009, 08:28 PM

Quote:

Originally Posted by The Pickled Pig

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.

Mike - CSBBBQ · 01-26-2009, 08:34 PM

Looks Great! Can't believe it was only third.

Quote:

Originally Posted by Smokin' Joe

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.

The Pickled Pig · 01-26-2009, 08:34 PM

Quote:

Originally Posted by Meat Burner

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.

Smokin' Joe · 01-26-2009, 08:43 PM

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

Meat Burner · 01-26-2009, 08:44 PM

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.

Jacked UP BBQ · 01-26-2009, 08:57 PM

The pickled pigs presentations are no joke, the brisket looks amazing too. Nice of you to share those again.

01-26-2009, 07:32 PM	#1
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-26-2009, 07:38 PM	#2
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Excellent topic. Thanks, MB. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

01-26-2009, 07:43 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

01-26-2009, 07:48 PM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-26-2009, 07:53 PM	#5
Smokin' Joe is one Smokin' Farker Join Date: 02-03-08 Location: IOWA Downloads: 0 Uploads: 0	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. __________________ TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party

01-26-2009, 07:57 PM	#6
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Joe, looks good brother. I really like the burnd ends added to the box. They are sooooo good! Thanks for the pic. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-26-2009, 08:00 PM	#7
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	I go in about 1/2" from the outer edge or about 1/4" from the inner edge of the clamshell. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

01-26-2009, 08:24 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-26-2009, 08:43 PM	#13
Smokin' Joe is one Smokin' Farker Join Date: 02-03-08 Location: IOWA Downloads: 0 Uploads: 0	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 __________________ TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party

01-26-2009, 08:44 PM	#14
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-26-2009, 08:57 PM	#15
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	The pickled pigs presentations are no joke, the brisket looks amazing too. Nice of you to share those again. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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