Brisket prep

sincitydisciple01 · 05-13-2011, 10:21 PM

When trimming brisket, does anyone actually trim down the sides to ensure that the brisket slices will never be wider than the turn in box? We have done 4 events over the past 2 years and so we are still feeling the process out. But one thing that we have noticed, is that every once in a while, we get slices that are longer than the box is wide. So, instead of trimming after the fact to make the slices fit in the box, we were wondering if it's better to trim it down before cooking. At the very least, the trimmed off pieces might make for some good burnt ends! Found a pic on Google of an uncooked brisket. Crude white lines on pic below representing where we would trim prior to cooking. Thoughts??? thanks!

luckyduk · 05-13-2011, 11:13 PM

Trim parallel to the grain before.....use the point for the burnt ends

QansasjayhawQ · 05-14-2011, 12:06 AM

I've seen entries in many forms now . . . some trimmed down, some untrimmed.

In each case, I've judged the meat and how appetizing or appealing it is.

An orderly arrangement is always nice - but not absolutely required. Ever seen an Andy Warhol print? Neatness and symmetry don't always mean great. But it helps.

Luckyduck is right - how you slice across the grain is probably more important.

worthsmokin · 05-14-2011, 12:29 AM

Pre-trim and get the burnt ends from the center of the point.

HarleyEarl · 05-14-2011, 01:11 AM

I pre-trim parallel to the grain so the slices will fit in the box and save the trimmings and grind into brisket burgers. Since I use a full packer, I use the middle of the point for burnt ends, but only if they come out great - if mediocre or poor, I leave them out of the box - no sense in bringing the scores down.

Q-Dat · 05-14-2011, 01:21 AM

What measurements are you guys using? I assume you will need to compensate for shrinkage right?

Muzzlebrake · 05-14-2011, 08:20 AM

I trim those sides up a little just to get a more uniform shape, not neccesariy to fit the box. I find it also helps me ID the direction of the grain without having to cut into it after it is cooked and all barked up on the outside.

Like the others said get your "burnt ends" from the point if you want to use them.

Smokesman · 05-14-2011, 08:26 AM

Quote:

Originally Posted by HarleyEarl

I pre-trim parallel to the grain so the slices will fit in the box and save the trimmings and grind into brisket burgers. Since I use a full packer, I use the middle of the point for burnt ends, but only if they come out great - if mediocre or poor, I leave them out of the box - no sense in bringing the scores down.

I agree about leaving bad burnt ends out of the box...overall the hit is less. I am now convinced that if you leave burnt ends out though your appearance score drops roughly by 1 point.

HarleyEarl · 05-14-2011, 08:49 AM

Quote:

Originally Posted by Smokesman

I agree about leaving bad burnt ends out of the box...overall the hit is less. I am now convinced that if you leave burnt ends out though your appearance score drops roughly by 1 point.

Not necessarily, the last contest I cooked brisket and couldn't use the burnt ends, presentation scores were 9,9,8,9,7,8 but at the contests prior to that with burnt end the scores were 8,8,8,9,9,9; 9,9,9,8,9,9; & 9,9,7,7,7,9 (very low CBJ percentage at this one though). All the boxes looked pretty much identical, with the exception of missing the burnt ends in one. Beauty is in the eye of the beholder.

michiana mark · 05-14-2011, 07:46 PM

Quote:

Originally Posted by q-dat

what measurements are you guys using? I assume you will need to compensate for shrinkage right?

8 -8 1/2 ", not much shrinkage side to side, but lengthwise is a different story.

Sledneck · 05-14-2011, 07:49 PM

I use my trusty stanley fat max tape measure , measure and make a cut 3/4 of the way thru the meat . Ask vinny, i still laugh when i i think of the look on his face when he seen me do it at a contest

boogiesnap · 05-14-2011, 09:29 PM

Quote:

Originally Posted by Sledneck

I use my trusty stanley fat max tape measure , measure and make a cut 3/4 of the way thru the meat . Ask vinny, i still laugh when i i think of the look on his face when he seen me do it at a contest

just remember, measure twice...cut once!

this is exactly what i do too, but you can see from my boxes why i'm not a carpenter.

although i'm a dewalt fan myself.

05-13-2011, 10:21 PM	#1
sincitydisciple01 Full Fledged Farker Join Date: 01-18-08 Location: Prairie Village, KS Name/Nickname : Jason	Brisket prep When trimming brisket, does anyone actually trim down the sides to ensure that the brisket slices will never be wider than the turn in box? We have done 4 events over the past 2 years and so we are still feeling the process out. But one thing that we have noticed, is that every once in a while, we get slices that are longer than the box is wide. So, instead of trimming after the fact to make the slices fit in the box, we were wondering if it's better to trim it down before cooking. At the very least, the trimmed off pieces might make for some good burnt ends! Found a pic on Google of an uncooked brisket. Crude white lines on pic below representing where we would trim prior to cooking. Thoughts??? thanks! __________________ UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ Last edited by sincitydisciple01; 05-13-2011 at 10:29 PM.. Reason: added pic

05-13-2011, 11:13 PM	#2
luckyduk Full Fledged Farker Join Date: 05-11-10 Location: Waverly,Iowa	Trim parallel to the grain before.....use the point for the burnt ends __________________ Justin- Lucky's Q, 2 Stumps Stretch's

05-14-2011, 12:06 AM	#3
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	I've seen entries in many forms now . . . some trimmed down, some untrimmed. In each case, I've judged the meat and how appetizing or appealing it is. An orderly arrangement is always nice - but not absolutely required. Ever seen an Andy Warhol print? Neatness and symmetry don't always mean great. But it helps. Luckyduck is right - how you slice across the grain is probably more important. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

05-14-2011, 12:29 AM	#4
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO	Pre-trim and get the burnt ends from the center of the point. __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

05-14-2011, 01:11 AM	#5
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas	I pre-trim parallel to the grain so the slices will fit in the box and save the trimmings and grind into brisket burgers. Since I use a full packer, I use the middle of the point for burnt ends, but only if they come out great - if mediocre or poor, I leave them out of the box - no sense in bringing the scores down. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

05-14-2011, 01:21 AM	#6
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	What measurements are you guys using? I assume you will need to compensate for shrinkage right?

05-14-2011, 08:20 AM	#7
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY	I trim those sides up a little just to get a more uniform shape, not neccesariy to fit the box. I find it also helps me ID the direction of the grain without having to cut into it after it is cooked and all barked up on the outside. Like the others said get your "burnt ends" from the point if you want to use them. __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

05-14-2011, 07:49 PM	#11
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	I use my trusty stanley fat max tape measure , measure and make a cut 3/4 of the way thru the meat . Ask vinny, i still laugh when i i think of the look on his face when he seen me do it at a contest __________________ [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] Last edited by Sledneck; 05-14-2011 at 08:09 PM..

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