Pork and Brisket Box advice

FattyMac · 04-10-2012, 07:46 AM

First time building pork and brisket boxes, hell first time building a parsley box. After I built both boxes and closed lid I waited about 15 minutes before taking these photos.

Pork:

Brisket:

Thanks in advance.

Parts_Guy · 04-10-2012, 08:08 AM

Looks pretty good. There is some sauce on the parsley in the pork pics. If nothing else, I use a toothpick to push down the parsley that has sauce on in and add more(which I learned from a Brethern here).

boogiesnap · 04-10-2012, 08:08 AM

looks pretty good overall.
more meat in the pork box. even out the sauce coating on the chunks. tighten up the parsely(add more in the same space)
brisket, use consecutive slices for more uniformity. burnt ends don't look burnt. depending on how it tastes, might consider straining the sauce/au jus, or whatever.

not bad at all for a first try though!

early mornin' smokin' · 04-10-2012, 08:26 AM

not too bad at all, I like my burnt ends in the front of the box. Pork looks good, but you really want to wow them when they open it.

Podge · 04-10-2012, 08:34 AM

The design intent is fine, but you need to work on overall uniformity.

Candy Sue · 04-10-2012, 08:49 AM

Try to get an even green "frame" around the box edges. Push that parsley down in the pork box. Look for leaves the same size for the frame, use bigger leaves in the middle. You don't want to see white box through the leaves. Good Start!

bbq.tom · 04-10-2012, 05:28 PM

Good start for a first attempt! Just a comment or three: Less sauce on the pork chunks and spread more evenly; visually, I think that it would look better if you put the burnt ends in front and then reversed the order of your slices so the first is the shortest and the furthest back is the longest. Just my $0.02.

Good luck!

rcorun · 04-10-2012, 05:56 PM

cant add anything to the pork---already been said. Besides the slices not being even I love the color and the flecks of spices on the Brisket.Wish I knew what that brisket tasted like

didisea · 04-10-2012, 06:21 PM

Your parsley stems should be facing down. Think of building a tight putting green. Each of my boxes take 30-60 mins to create. Diva Q has an excellent tutorial on how to create the putting green. Everything should be even. Take a picture and look at. Draw in your mind an imaginary line down each side of the box, is it even? Your BBQ looks really yummy!!!

big brother smoke · 04-10-2012, 06:43 PM

brisket slices seem too thick (it could be the camera angle though).

NorthwestBBQ · 04-10-2012, 09:05 PM

Quote:

Originally Posted by big brother smoke

brisket slices seem too thick (it could be the camera angle though).

Actually they are tapered. Too thick on one end and too thin on the other.

JayAre · 04-11-2012, 08:53 AM

hard to tell from the pic, but the brisket slices appear to be thicker on one end/thinner on the other, try to get them cut pencil thick all the way across and try to get them close to the same length or at the very least evenly spaced so that you are showing the same amount of face on each one., sauce looks blotchy as well.

04-10-2012, 07:46 AM	#1
FattyMac Full Fledged Farker Join Date: 05-06-10 Location: Niagara Region, Canada Downloads: 0 Uploads: 0	Pork and Brisket Box advice First time building pork and brisket boxes, hell first time building a parsley box. After I built both boxes and closed lid I waited about 15 minutes before taking these photos. Pork: Brisket: Thanks in advance. __________________ FEC 100; Weber Performer; Large BGE; Pitmaker Sniper; G2 Party Cool BLUE Thermapen Are you ready for a Throwdown?

04-10-2012, 08:08 AM	#2
Parts_Guy On the road to being a farker Join Date: 10-26-11 Location: Coloma,WI Downloads: 0 Uploads: 0	Looks pretty good. There is some sauce on the parsley in the pork pics. If nothing else, I use a toothpick to push down the parsley that has sauce on in and add more(which I learned from a Brethern here). __________________ Peter Matijevich Smokin' Croatians

04-10-2012, 08:08 AM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	looks pretty good overall. more meat in the pork box. even out the sauce coating on the chunks. tighten up the parsely(add more in the same space) brisket, use consecutive slices for more uniformity. burnt ends don't look burnt. depending on how it tastes, might consider straining the sauce/au jus, or whatever. not bad at all for a first try though! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

04-10-2012, 08:26 AM	#4
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	not too bad at all, I like my burnt ends in the front of the box. Pork looks good, but you really want to wow them when they open it. __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

04-10-2012, 05:28 PM	#7
bbq.tom is one Smokin' Farker Join Date: 11-23-10 Location: Hillsborough, NC (just north of Heaven - TarHeel country!) Downloads: 1 Uploads: 0	Good start for a first attempt! Just a comment or three: Less sauce on the pork chunks and spread more evenly; visually, I think that it would look better if you put the burnt ends in front and then reversed the order of your slices so the first is the shortest and the furthest back is the longest. Just my $0.02. Good luck! __________________ Tom CBJ - KCBS, MBN, NCPC CTC - KCBS Pitmaster and chef - "4 Lil' Pigs" Competition BBQ Team Author of "A 'Q' Review" Lang Hybrid Smoker, UDS, Holland "Epic"

04-10-2012, 08:34 AM	#5
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	The design intent is fine, but you need to work on overall uniformity.

04-10-2012, 08:49 AM	#6
Candy Sue Full Fledged Farker Join Date: 09-03-09 Location: Pine Bluff, AR Downloads: 0 Uploads: 0	Try to get an even green "frame" around the box edges. Push that parsley down in the pork box. Look for leaves the same size for the frame, use bigger leaves in the middle. You don't want to see white box through the leaves. Good Start!

04-10-2012, 05:56 PM	#8
rcorun Got Wood. Join Date: 06-07-11 Location: Greencastle, PA Downloads: 0 Uploads: 0	cant add anything to the pork---already been said. Besides the slices not being even I love the color and the flecks of spices on the Brisket.Wish I knew what that brisket tasted like

04-10-2012, 06:21 PM	#9
didisea On the road to being a farker Join Date: 11-09-11 Location: Everett, WA Downloads: 1 Uploads: 0	Your parsley stems should be facing down. Think of building a tight putting green. Each of my boxes take 30-60 mins to create. Diva Q has an excellent tutorial on how to create the putting green. Everything should be even. Take a picture and look at. Draw in your mind an imaginary line down each side of the box, is it even? Your BBQ looks really yummy!!!

04-10-2012, 06:43 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	brisket slices seem too thick (it could be the camera angle though). __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-11-2012, 08:53 AM	#12
JayAre Full Fledged Farker Join Date: 05-29-08 Location: Fairborn, Ohio Downloads: 1 Uploads: 0	hard to tell from the pic, but the brisket slices appear to be thicker on one end/thinner on the other, try to get them cut pencil thick all the way across and try to get them close to the same length or at the very least evenly spaced so that you are showing the same amount of face on each one., sauce looks blotchy as well. __________________ [FONT=Comic Sans MS]JayAre-B-Q [/FONT] [FONT=Comic Sans MS]Stumps Original 223 W/Stoker[/FONT]