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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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08-21-2008, 09:21 PM | #1 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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Trimming brisket
I have seen several threads that mention pre-trimming brisket before it is cooked so it fits the box better without trimming after you cook. Do you just trim off the sides or cut with the grain so the slices will go against it? any pics, links or help greatly appreciated.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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08-21-2008, 10:05 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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From what I've heard you trim the brisky so that when it's all cooked up & done it will fit the box with a full smoke ring & bark all around each slice. That way you don't fold the slices or cut off any bark or smoke ring. Gives a much better appearance that way.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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08-21-2008, 10:16 PM | #3 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
You really have to look at each brisket differently and assess which way the grain in running and ideally where your slices are going to come from.. Then.. if you want to be like Sledneck, bust out a 1" x 30' Stanley Fat Max tape measure and find the sweet spot picture frame section and measure approximately the width of that area and cut it down to approximately the size of the turn in box width... if you do this, just be sure to account for and borders you may have in the box from garnish, and if you position slices horizontally or diagonally and
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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08-21-2008, 11:15 PM | #4 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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We use disposable cutting boards at contests that have a rule printed on them. Makes it a snap to ensure your brisket will fit the box!
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08-21-2008, 11:42 PM | #5 |
is one Smokin' Farker
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
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We do the same and use the disposable cutting boards from smoky mountain smokers. Makes measuring for the box a heck of a lot easier.
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08-22-2008, 08:52 AM | #6 | |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
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Quote:
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Josh Tucker Stumps GF223 with Stoker |
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08-22-2008, 12:09 PM | #7 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I don't trim the thickness. Hard enough to find a packer with a thick flat as it is. I just trim the width.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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08-22-2008, 03:16 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Anyone have a rule of thumb of how much to allow for cooking shrinkage for the length of the slice?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-22-2008, 03:24 PM | #9 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
Seinfeld Mod.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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Thanks from:---> |
08-22-2008, 03:49 PM | #10 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Good answer! "Ive got shinkage!"
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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