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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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09-26-2005, 08:01 PM | #1 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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One more brisket question (choosing slices)
One more brisket comp. preference question in regards to appearance in the entry box....
When choosing your best slices - do you prefer picking slices from the middle of the brisket flat where it can be be quite wide and having to cut each side off to fit more compactly (and losing the bark on the side) or using smaller slices closer to the ends of the brisket that are not as wide and would allow to keep the sides in tact, showing the bark on the sides. My preference would be to use the middle, where the brisket may be best cooked and cutting off the two sides but my guess is that some have other opinions if you choose slices only as the entry.
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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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09-26-2005, 08:21 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I prefer the middle slices - and the goal is to get the 6 or 8 slices consecutively! Some folks trim the brisket's width before cooking so that you get the bark on the ends and also solve the problem of the pointy thin looking ends.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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09-26-2005, 10:59 PM | #3 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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To me, it doesn't matter where the brisket slices are from, rather how they taste. I prefer the area of the flat under the point because that texture is better and they usually have more moisture. However, we sample the end of the flat farthest from the point also. Which ever tastes better gets put in our boxes. For KCBS competition, appearance is weighted down. Use the best meat for taste and tenderness, then worry about appearance.
Also, some teams trim there briskets prior to cooking so that they don't have to cut the edges off of those big slices in the middle. I know it seems wasteful, but it's all about how it goes in the box, right?
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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09-27-2005, 08:03 AM | #4 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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I use the slices from the middle and try to slice them as thick as a wood pencil. I always add a bunch of burnt ends in with the presentation too.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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09-27-2005, 10:25 AM | #5 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I tend to take slices from the middle also. I usually include some cut up burnt ends in my boxes as a treat for the judges. I just took a KCBS judging class and I can tell you with confidence that appearance is not weighted down. It could be the difference between 1st, 2nd and 3rd.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-27-2005, 10:47 AM | #6 | |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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Quote:
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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09-27-2005, 11:11 AM | #7 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Good conversation here, guys! And timely for me! Thanks..
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KCBS Member #14287
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09-27-2005, 02:56 PM | #8 | |
Banned
Join Date: 07-18-04
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09-27-2005, 08:39 PM | #9 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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kcpellethead,
My point was, as a competitor, taste and tenderness are the most important, but loosing points for appearance won't help you win. Will bad taste and tenderness hurt you more? Of course, but not worrying about appearance will not help you win contests either. Thats all. Oh, you are absolutely right. I didn't stay in a Holiday Inn last night. Tonight's ribs came out a touch dry.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-27-2005, 09:37 PM | #10 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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Sawdustguy,
Okay. I can't add anything more to this discussion. I understand your point. Just don't worry so much about presentation until you have a brisket product that will knock the judges (ditd) socks off.
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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09-28-2005, 04:05 AM | #11 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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kcpellethead,
I understand and appreciate your point too. Good Discussion!
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-28-2005, 06:22 AM | #12 | |
Full Fledged Farker
Join Date: 08-27-05
Location: st louis, mo
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Going to KC to judge at the Royal
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PLEASE make me need them <GRIN>
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rich the judge collecting piggy suspenders St Louis, MO Eastern Area MOFO KCBS CBJ WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy |
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09-28-2005, 08:46 AM | #13 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Quote:
By the way... you'll know my brisket if you get it... it'll be the best one you taste Saturday!
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KCBS Member #14287
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09-28-2005, 05:36 PM | #14 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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That's why I chose to pass on the AR.......didn't want you to come in second........and believe me when I honestly tell you that I TURNED DOWN several offers to cook this weekend........
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09-28-2005, 06:24 PM | #15 | |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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