comfrank
Knows what a fatty is.
Has anyone ever entered sliced brisket point (not flat)? The reason I ask is that earlier in the summer we were at a non-KCBS event where cubes of point were explicitly prohibited--not because of "point" but because of "cubes". The only thing allowed in the box were slices. Cubed, shredded, pulled, and chopped were all prohibited. I cooked a full packer, and as we were preparing to make the box my wife suggested that we try slicing the point.
I had the whole point in front of me and tried slicing it. As you can imagine, many of the slices were pretty mangled. We did end up getting seven slices that looked great but were only about 4 inches long! So we pushed the point away and began working on the flat. As it turns out, there was a "break" through most of the length of the flat that prevented us from getting full-length slices. Other than the break, the flat did not seem to be overcooked and the slices had great tenderness, but were not long enough. We could only get about seven or eight slices long enough for turn in. But, as this was a no-garnish contest, seven slices of brisket, though legal, looked pretty lonely in an otherwise empty box.
Then, my wife had a great idea. She said let's put the full-length slices in the back of the box, and take the seven short point slices and put them in the front of the box on the left. Then we took some of the short slices from the part of the flat with the break, trimmed them to match the length of the point slices, and put them in the front of the box on the right. We ended up with a full box that included both point and flat, and our hope was that the point and flat looked different enough that the judges would recognize what they were and take one of each, rather than thinking "Why did they cut their slices in two?"
It must of worked because we placed 2nd, but it was a very small field so I don't want to put too much stock in that. I was just curious if anyone ever did anything like this and how it worked out.
Thanks,
--frank in Wilson, NY
I had the whole point in front of me and tried slicing it. As you can imagine, many of the slices were pretty mangled. We did end up getting seven slices that looked great but were only about 4 inches long! So we pushed the point away and began working on the flat. As it turns out, there was a "break" through most of the length of the flat that prevented us from getting full-length slices. Other than the break, the flat did not seem to be overcooked and the slices had great tenderness, but were not long enough. We could only get about seven or eight slices long enough for turn in. But, as this was a no-garnish contest, seven slices of brisket, though legal, looked pretty lonely in an otherwise empty box.
Then, my wife had a great idea. She said let's put the full-length slices in the back of the box, and take the seven short point slices and put them in the front of the box on the left. Then we took some of the short slices from the part of the flat with the break, trimmed them to match the length of the point slices, and put them in the front of the box on the right. We ended up with a full box that included both point and flat, and our hope was that the point and flat looked different enough that the judges would recognize what they were and take one of each, rather than thinking "Why did they cut their slices in two?"
It must of worked because we placed 2nd, but it was a very small field so I don't want to put too much stock in that. I was just curious if anyone ever did anything like this and how it worked out.
Thanks,
--frank in Wilson, NY
