Slicing brisket

KC Smoke · 03-07-2010, 10:37 AM

I'm curious about slicing for KCBS comps. As I understand it the brisket has to be cooked whole and I'm thinking you wouldn't want it any other way.
So I saw in an episode of BBQ Pitmasters one of the guys brisket was practically a perfect rectangle. I didn't notice at the time if the smoke ring was visible on all edges which would suggest pre or post cook trimming. I personal have always gone with the natural look on sliced brisket but thought this was a nice tight presentation for the judges. I guess my question to the Bretheren is solely preference and opinion on this matter. Thanks.

Meat Burner · 03-07-2010, 10:50 AM

KC, you can trim for a comp as much as you want for KCBS. It doesn't have to be whole. I would think it would dry out a lot easier, but whatever.

Butts-n-gutts · 03-07-2010, 02:19 PM

Only pork has to be cooked whole not parted, the brisket can be trimmed down to what works for you

landarc · 03-07-2010, 02:45 PM

If you are talking for presentation in the box, you can trim the brisket to fit into the box as needed. Once the cooking is all done, trim away. For a large flat, which is what most will present, you will have to trim the slices just to get them to fit.

thillin · 03-07-2010, 03:49 PM

In IBCA, we can't trim the ends. We'd get DQ'd. But I did notice Myron take a slice off the side. I guess it makes it a little easier if you can cut off the over cooked thin dry end and serve the middle of the meat.

Buster Dog BBQ · 03-07-2010, 04:14 PM

You can trim down the sides before you cook or after you cook in kcbs. If you trim before allow for shrinkage.

Judges aren't suppose to judge on smoke ring so if you trim the sides you should not be scored differently.

Smoke'n Ice · 03-07-2010, 07:49 PM

In KCBS trim to fit the box after cooking if you wish. IBCA, trim prior to cooking to fit the box, otherwise a DQ if you trim after cooking.

03-07-2010, 10:37 AM	#1
KC Smoke On the road to being a farker Join Date: 02-27-09 Location: KCMO	Slicing brisket I'm curious about slicing for KCBS comps. As I understand it the brisket has to be cooked whole and I'm thinking you wouldn't want it any other way. So I saw in an episode of BBQ Pitmasters one of the guys brisket was practically a perfect rectangle. I didn't notice at the time if the smoke ring was visible on all edges which would suggest pre or post cook trimming. I personal have always gone with the natural look on sliced brisket but thought this was a nice tight presentation for the judges. I guess my question to the Bretheren is solely preference and opinion on this matter. Thanks.

03-07-2010, 10:50 AM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	KC, you can trim for a comp as much as you want for KCBS. It doesn't have to be whole. I would think it would dry out a lot easier, but whatever. __________________ 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

03-07-2010, 02:19 PM	#3
Butts-n-gutts Full Fledged Farker Join Date: 01-27-08 Location: Mooresville, NC	Only pork has to be cooked whole not parted, the brisket can be trimmed down to what works for you __________________ KCBS CBJ WSM UDS

03-07-2010, 02:45 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If you are talking for presentation in the box, you can trim the brisket to fit into the box as needed. Once the cooking is all done, trim away. For a large flat, which is what most will present, you will have to trim the slices just to get them to fit. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-07-2010, 03:49 PM	#5
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	In IBCA, we can't trim the ends. We'd get DQ'd. But I did notice Myron take a slice off the side. I guess it makes it a little easier if you can cut off the over cooked thin dry end and serve the middle of the meat. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

03-07-2010, 04:14 PM	#6
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	Re: Slicing brisket You can trim down the sides before you cook or after you cook in kcbs. If you trim before allow for shrinkage. Judges aren't suppose to judge on smoke ring so if you trim the sides you should not be scored differently. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

03-07-2010, 07:49 PM	#7
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX	In KCBS trim to fit the box after cooking if you wish. IBCA, trim prior to cooking to fit the box, otherwise a DQ if you trim after cooking.

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