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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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09-01-2010, 01:15 PM | #1 |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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Competition Brisket Turn In
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!
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-01-2010, 01:18 PM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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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
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-01-2010, 01:46 PM | #3 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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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.
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Go For Smoke BBQ - Summerville SC |
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09-01-2010, 02:21 PM | #4 |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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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?
__________________
(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-01-2010, 02:27 PM | #5 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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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.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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09-01-2010, 02:39 PM | #6 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
09-01-2010, 03:01 PM | #7 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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09-01-2010, 03:25 PM | #8 |
Take a breath!
Join Date: 05-17-09
Location: Phoenixville, PA
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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.
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[B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL] |
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09-01-2010, 03:35 PM | #9 | |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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Quote:
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!
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-01-2010, 04:19 PM | #10 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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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?
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John 21:9 |
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09-01-2010, 04:54 PM | #11 | |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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Quote:
(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?
__________________
(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-01-2010, 05:08 PM | #12 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
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! |
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09-01-2010, 06:29 PM | #13 |
Take a breath!
Join Date: 05-17-09
Location: Phoenixville, PA
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I cut to 1/8 inch all over.
__________________
[B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL] |
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09-01-2010, 06:58 PM | #14 | |
Knows what a fatty is.
Join Date: 08-30-10
Location: Newtown, PA
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Quote:
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.
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(2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com |
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09-01-2010, 07:39 PM | #15 |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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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.
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Tags |
brisket, Competition |
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