Brisket box

K-Train · 09-04-2012, 05:42 PM

Here is our brisket from Smokin On The Bay this past weekend. Got hammered on appearance. What do you all think?
http://i1268.photobucket.com/albums/...l/4dde8e8a.jpg

Rich Parker · 09-04-2012, 05:45 PM

Pieces look a tad thick (might be the angle of the camera) and a tad dry but the burnt ends look good.

Ford · 09-04-2012, 05:58 PM

Needs more wow factor. Glaze on ends, beef drippings on the slices. I'm not a fan of ends on the side. I like bigger slices that fill the box with ends at the back. Also could use more slices. Fill the box!

BABYGOTBUTT · 09-04-2012, 06:00 PM

Do you inject? Looks like some streaking in the meat (some darker areas vs. some lighter areas). The arrangement looks really good. I think they got you on the slices not being uniform in color. IMHO.

Teamfour · 09-04-2012, 06:18 PM

I would trim the flat so slices will fit in box BEFORE cooking. That way the ends of the slices aren't squared off.

sdbbq1234 · 09-04-2012, 06:21 PM

Got hammered? Like as in, what were your scores on appearance? Does not look too bad to me. A little dry looking, maybe slices might be too thick, and I agree, add more slices.

Overall, does not look to shabby to me.

Did you get any comment cards?

Interested in what the scores were.

wallace

Teamfour · 09-04-2012, 06:27 PM

Quote:

Originally Posted by sdbbq1234

Got hammered? Like as in, what were your scores on appearance?

From another post by Keith:

Brisket (ouch) 6,7,7,8,7,7

EMTTLC · 09-04-2012, 09:55 PM

Wow, I see a solid 8.

huminie · 09-04-2012, 10:17 PM

To me it looks dry and I can definitely see the injection stains.

Sawdustguy · 09-05-2012, 08:13 AM

I agree, it looks very dry.

tmcmaster · 09-05-2012, 01:48 PM

Can't really tell if there is a 'shine' on the slices, due to the photo, but, I'd say a solid 8, just judging as it is presented.

cvath · 09-05-2012, 02:41 PM

It looks thick, dry, unevenly colored and I'm not sure if it's the angle of the picture, but they look sliced on the bottom which make them look strangely unnatural. Sorry, but I can't think of a better word. 7 seems like a fair score.

K-Train · 09-05-2012, 02:52 PM

Quote:

Originally Posted by cvath

It looks thick, dry, unevenly colored and I'm not sure if it's the angle of the picture, but they look sliced on the bottom which make them look strangely unnatural. Sorry, but I can't think of a better word. 7 seems like a fair score.

They are sliced on the bottom to get rid of some of the fat.

cvath · 09-05-2012, 03:15 PM

Quote:

They are sliced on the bottom to get rid of some of the fat.

Okay, well as Teamfour said trim before cooking.

bam · 09-05-2012, 08:38 PM

The lawn looked great a little more shine on the meat. Like I would know but you asked and we were nbors at Pork in the Park so I reply.

09-04-2012, 05:42 PM	#1
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	Brisket box Here is our brisket from Smokin On The Bay this past weekend. Got hammered on appearance. What do you all think? http://i1268.photobucket.com/albums/...l/4dde8e8a.jpg __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

09-04-2012, 05:45 PM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Pieces look a tad thick (might be the angle of the camera) and a tad dry but the burnt ends look good. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

09-04-2012, 05:58 PM	#3
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	Needs more wow factor. Glaze on ends, beef drippings on the slices. I'm not a fan of ends on the side. I like bigger slices that fill the box with ends at the back. Also could use more slices. Fill the box! __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

09-04-2012, 06:18 PM	#5
Teamfour is One Chatty Farker Join Date: 07-13-12 Location: Sterling, VA Downloads: 0 Uploads: 0	I would trim the flat so slices will fit in box BEFORE cooking. That way the ends of the slices aren't squared off. __________________ BWS Party \|UDS\|Great Outdoors Propane Vertical\|Bar-B-Chef Offset \|Maverick ET-73 \|Maverick ET-732 \|Super Fast Orange Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer KCBS CBJ

09-04-2012, 06:21 PM	#6
sdbbq1234 is one Smokin' Farker Join Date: 02-11-10 Location: Northern VA Downloads: 1 Uploads: 0	Got hammered? Like as in, what were your scores on appearance? Does not look too bad to me. A little dry looking, maybe slices might be too thick, and I agree, add more slices. Overall, does not look to shabby to me. Did you get any comment cards? Interested in what the scores were. wallace __________________ - Life Is Good, Butt BBQ Is Better! - BWS - Fat Boy - simple UDS - KCBS CBJ# 58657 - MABA Member

09-04-2012, 06:00 PM	#4
BABYGOTBUTT Knows what a fatty is. Join Date: 09-28-11 Location: Leonardtown, MD Downloads: 0 Uploads: 0	Do you inject? Looks like some streaking in the meat (some darker areas vs. some lighter areas). The arrangement looks really good. I think they got you on the slices not being uniform in color. IMHO.

09-04-2012, 09:55 PM	#8
EMTTLC Got Wood. Join Date: 05-14-11 Location: Seymour, TN Downloads: 0 Uploads: 0	Wow, I see a solid 8.

09-04-2012, 10:17 PM	#9
huminie is one Smokin' Farker Join Date: 07-11-10 Location: Gilroy, CA Downloads: 0 Uploads: 0	To me it looks dry and I can definitely see the injection stains. __________________ 2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ

09-05-2012, 08:13 AM	#10
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	I agree, it looks very dry. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

09-05-2012, 01:48 PM	#11
tmcmaster is One Chatty Farker Join Date: 09-23-08 Location: York, PA Downloads: 0 Uploads: 0	Can't really tell if there is a 'shine' on the slices, due to the photo, but, I'd say a solid 8, just judging as it is presented. __________________ Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head

09-05-2012, 02:41 PM	#12
cvath Got Wood. Join Date: 05-14-12 Location: Morrisville, NC Downloads: 0 Uploads: 0	It looks thick, dry, unevenly colored and I'm not sure if it's the angle of the picture, but they look sliced on the bottom which make them look strangely unnatural. Sorry, but I can't think of a better word. 7 seems like a fair score.

09-05-2012, 08:38 PM	#15
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	The lawn looked great a little more shine on the meat. Like I would know but you asked and we were nbors at Pork in the Park so I reply. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]