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Competition Brisket Turn In

Z

Zombie Barbecue

Knows what a fatty is.
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HOwdy Hoo,

We're doing our first official KCBS competition brisket at york county next weekend. Anybody have any info on locating the "money meat" part of it. Trying to get down which part is best to serve and exactly where to locate it. Also..anybody turn in burnt ends along with sliced???? any info helps or websites with guidelines. Thanks. gonna be a kicker!
 
I dont know about "money meat" on a brisket but I get my slices from the middle of the flat. I only turn in burnt if they are as good or better than the slices
 
I take a slice out of the middle of the flat to test. If it's good, then I start slicing toward the point end. Every now and then the slices opposite the point end are better. I do slice the entire flat before boxing, something I didn't do last year. More than once I left the best meat on the cutting board.

I almost always turn in burnt ends. More often than not they will improve my entry.
 
sorry I misspoke about "money meat" of a brisket. Just wondering about which area of the flat is most appealing to the judges and whether adding burnts ends as well helps your entry. Just to be clear, you can turn in both slices and burnt ends correct?
 
I trim my flat so that it is just wider than a turn in box before cooking it, that way slices are the perfect size to fill the box. My slices come out of the middle of the flat as well.
I also "cube" some of the point (faux burnt ends) and include with the slices. Scores pretty well.
 
Saw something turned in a little while back that scored well. Rather than burnt ends
with the sliced, they pulled the portion that you'd normally make burnt ends with and
presented the slices with pulled beef. If I recall correctly, they got 1st or 2nd in
brisket.
 
Zombie,

We will be there also. Make sure you swing by and have some spirits. We tend to go through a lot.

Good luck with you brisket. You guys sound pumped.
 
hawgsgonesmokin said:
Zombie,

We will be there also. Make sure you swing by and have some spirits. We tend to go through a lot.

Good luck with you brisket. You guys sound pumped.
Click to expand...


Will do fellas. lookin forward to it. best of luck to you guys as well. We'll def take a float down the whiskey river!
 
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
 
monty3777 said:
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
Click to expand...

that's how I feel. I frickin love burnt ends and I think a good looking slice of brisket and a burnt end popper for any judge is a damn fine treat. But again, this is our first comp so what do I know.

(To forum): how much do you trim down your brisket prior to smoking, do you trim all the fat off or leave a bit on one side?
 
Zombie Barbecue said:
(To forum): how much do you trim down your brisket prior to smoking, do you trim all the fat off or leave a bit on one side?
Click to expand...

To me it depends on whether I'm doing slow & low or hot & fast... if slow, I trim more off leaving about 1/8th to 1/4". I don't like trimming away smokey fat, but I don't want to give the judges a big fat layer on the bottom either, so I leave just enought to "protect" the meat and still let it render away during the cook.
If hot & fast, I'll leave a bit more since it will usually render and I feel that I need more protection from the heat.

I have also started partially separating the flat & point before cooking, that way when I foil and separate the 2, I know exactly where to cut and they almost peel apart... so much easier! Plus you can trim some of that fat out and toss some rub in between.

With all that said, that is for cooking on the UDS and fat down. YMMV

Relax and try not to over think it! :becky:
 
KnucklHed BBQ said:
To me it depends on whether I'm doing slow & low or hot & fast... if slow, I trim more off leaving about 1/8th to 1/4". I don't like trimming away smokey fat, but I don't want to give the judges a big fat layer on the bottom either, so I leave just enought to "protect" the meat and still let it render away during the cook.
If hot & fast, I'll leave a bit more since it will usually render and I feel that I need more protection from the heat.

I have also started partially separating the flat & point before cooking, that way when I foil and separate the 2, I know exactly where to cut and they almost peel apart... so much easier! Plus you can trim some of that fat out and toss some rub in between.

With all that said, that is for cooking on the UDS and fat down. YMMV

Relax and try not to over think it! :becky:
Click to expand...

I like the idea of partially separating the flat/point before. makes sense. I hear the judges are really looking for more of a beefy flavor and less of a saucy sweet for brisket. just loaded up on some Pecan, Cherry, and hickory. Pecan wood is damn near impossible to find in PA.

also, knucklhed, I just read your bit on crispy chicken, great thread and that baconaise idea, not too shabby. hopefully we'll run into each other and get to sample some baconaise shooters along with some Macallan 16 yr.
 
Zombie Barbecue said:
just loaded up on some Pecan, Cherry, and hickory. Pecan wood is damn near impossible to find in PA.
Click to expand...

Aint that the truth.......and when you do find it(or think you find it) it turns out to be a box labeled pecan but is really full of oak. Needless to say I dont buy/try wood in a 40 lb box from Lancaster Co. PA anymore.:mad2:
 
This may be a noob question, but I'm a noob. How thick do you slice your brisket?
 
Sledneck said:
I only turn in burnt if they are as good or better than the slices
Click to expand...

monty3777 said:
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
Click to expand...

The key here is if the burnt ends and / or pulled briskie is as good or better than the slices. You might not believe how many entries have lost points because one of the samples took away from the total. If it's in the box I'm going to judge it "as presented" by the cook. That being said, a good burnt end is going to help your score for sure :-D.
 
Rookie'48 said:
The key here is if the burnt ends and / or pulled briskie is as good or better than the slices. You might not believe how many entries have lost points because one of the samples took away from the total. If it's in the box I'm going to judge it "as presented" by the cook. That being said, a good burnt end is going to help your score for sure :-D.
Click to expand...


That's good advice. thanks rook. Also, I'm assuming it depends on the region as to whether or not to sauce up your turn ins or keeps em meaty, this goes for all catagories??
 
ClayHill said:
Aint that the truth.......and when you do find it(or think you find it) it turns out to be a box labeled pecan but is really full of oak. Needless to say I dont buy/try wood in a 40 lb box from Lancaster Co. PA anymore.:mad2:
Click to expand...

We drove all the way to elizabeth, NJ to score some Pecan, there is NOBODY around here that carries any other wood other than Hickory or Mesquite., every now and again you can find some apple but hell! . this dude in Jersey had some pear wood as well which Im interested in trying.
 
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