First ever brisket box build.

MarleyMan · 09-23-2012, 07:57 PM

Built my first brisket box today, looking for feedback.

Let er' rip brethren.....

big brother smoke · 09-23-2012, 07:59 PM

8. I would give it a 9, if the knife marks were so prevalent.

Nice first box. You should have seen my first box

Chenernator · 09-23-2012, 08:05 PM

That's a solid 8, maybe 9 in person. Here are areas for improvement:

I don't like the black glob on the right hand side of the second slice from the bottom.

Try to size your brisket for the box before cooking. That will allow your bark to wrap around the sides. Not essential, but I think it helps appearance as opposed to trimming after the cook.

It might be the lighting, but it looks just a touch dry.

It's a meat contest, but try to even out the parsley on all four sides. It's a little uneven on the top and right.

Overall, that's a really good effort for a first time.

MarleyMan · 09-23-2012, 08:06 PM

Any tips on the knife marks Big Brother Smoke? I used a granton edge slicer FYI.

Thanks for the comments.

MarleyMan · 09-23-2012, 08:09 PM

Yes, brisket (I'll admit) was a bit dry. I tried dipping the slices in the aus jus, but bark came off & then spotted the flat pieces. Then tried hitting it with a little sauce, but did not like the brush marks. So I opted to place in the slices and then spritz with a little warm H20.

Stoke&Smoke · 09-23-2012, 09:52 PM

Make sure your knife is sharp. Granting edge is no guarantee. Also give thought to using fat separated brisket juices instead of hot water for gloss.nice box though.Id give It an 8 probably

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Stoke&Smoke · 09-23-2012, 09:54 PM

Sorry, meant granton. Farking auto correct!

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big brother smoke · 09-23-2012, 10:00 PM

What Smoke and Stoke said. Always make sure you have a nice clean slice in front. You can hide the uneven slice marks pretty much on the other slices.

djqualls · 09-24-2012, 12:28 AM

Add an extra slice or two. The more they look for six, the more time they have to look for small detail flaws.

CivilWarBBQ · 09-24-2012, 01:34 AM

Some judges may mark you down for visible fat on brisket. Simple to fix - either trim it off your first slice or hide it with a bit of parsley in the front of the box.

Still I'd probably give this box an 9 given the two seconds given to examine it at the judging table. Remember that everybody is hyper critical when they have unlimited time to examine a photograph.

kenthanson · 09-24-2012, 01:47 AM

As mentioned above trimming your brisket to the box before you cook it and cleaner cuts will help improve your box. You want to use the longest sharpest knife you can to cut with to enable you o cut with one, max two strokes to eliminate those knife marks.

musicmanryann · 09-24-2012, 08:39 AM

Very good work for your first box! As has already been said, if you don't want to sauce, give a little spray or brush of water, au jus, aj (whatever complements your flavor profile) to give the slices some more shine and moisture. The ends look yummy, but don't be afraid to show off that tasty bark--I find the couple sprigs of parsley between the ends to be a little distracting. The right side of the slices looks a little ragged--trim up the front slice at the least to make it more symmetrical to the left.

Smokin J · 09-25-2012, 12:31 PM

Nice box man! Easy 8.... Now in order to really prepare, you have to cook in a monsoon, make your box in 5 minutes, then run it through an obsticle course....

Good luck next month! I'll be there in Spirit!

Q-Dat · 09-25-2012, 01:07 PM

Quote:

Originally Posted by djqualls

Add an extra slice or two. The more they look for six, the more time they have to look for small detail flaws.

Never considered that before. Makes perfect sense though!

hamiltont · 09-25-2012, 01:26 PM

Solid 8, and what's already been discussed. Nice Box!!! Cheers!!!

09-23-2012, 07:57 PM	#1
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	First ever brisket box build. Built my first brisket box today, looking for feedback. Let er' rip brethren..... __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

09-23-2012, 07:59 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	8. I would give it a 9, if the knife marks were so prevalent. Nice first box. You should have seen my first box __________________ 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"

09-23-2012, 08:05 PM	#3
Chenernator Full Fledged Farker Join Date: 02-19-09 Location: Las Vegas, NV Downloads: 0 Uploads: 0	That's a solid 8, maybe 9 in person. Here are areas for improvement: I don't like the black glob on the right hand side of the second slice from the bottom. Try to size your brisket for the box before cooking. That will allow your bark to wrap around the sides. Not essential, but I think it helps appearance as opposed to trimming after the cook. It might be the lighting, but it looks just a touch dry. It's a meat contest, but try to even out the parsley on all four sides. It's a little uneven on the top and right. Overall, that's a really good effort for a first time. __________________ 2 x 18.5" WSM, UDS, Weber 22.5" OTS, Orange Thermapen, cheapo gasser; KCBS CBJ #51836

09-23-2012, 08:06 PM	#4
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	Any tips on the knife marks Big Brother Smoke? I used a granton edge slicer FYI. Thanks for the comments. __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

09-23-2012, 08:09 PM	#5
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	Yes, brisket (I'll admit) was a bit dry. I tried dipping the slices in the aus jus, but bark came off & then spotted the flat pieces. Then tried hitting it with a little sauce, but did not like the brush marks. So I opted to place in the slices and then spritz with a little warm H20. __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

09-23-2012, 09:52 PM	#6
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Make sure your knife is sharp. Granting edge is no guarantee. Also give thought to using fat separated brisket juices instead of hot water for gloss.nice box though.Id give It an 8 probably Sent from my SAMSUNG-SGH-I897 using Tapatalk 2 __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

09-23-2012, 09:54 PM	#7
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Sorry, meant granton. Farking auto correct! Sent from my SAMSUNG-SGH-I897 using Tapatalk 2 __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

09-23-2012, 10:00 PM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	What Smoke and Stoke said. Always make sure you have a nice clean slice in front. You can hide the uneven slice marks pretty much on the other slices. __________________ 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"

09-24-2012, 12:28 AM	#9
djqualls On the road to being a farker Join Date: 03-08-10 Location: Tecumseh, OK Downloads: 0 Uploads: 0	Add an extra slice or two. The more they look for six, the more time they have to look for small detail flaws. __________________ The American Dream Bar-B-Que Team Custom Dual FEC100 Rig on Trolley Cart Single FEC100 Yoder YS640 with Comp Cart Lagre Big Green Egg Kingfisher BT Trailer with Charcoal Box And Propane Insert and Stoker Setup

09-24-2012, 01:34 AM	#10
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	Some judges may mark you down for visible fat on brisket. Simple to fix - either trim it off your first slice or hide it with a bit of parsley in the front of the box. Still I'd probably give this box an 9 given the two seconds given to examine it at the judging table. Remember that everybody is hyper critical when they have unlimited time to examine a photograph.

09-24-2012, 01:47 AM	#11
kenthanson Full Fledged Farker Join Date: 07-10-11 Location: Saskatoon, SK Downloads: 0 Uploads: 0	As mentioned above trimming your brisket to the box before you cook it and cleaner cuts will help improve your box. You want to use the longest sharpest knife you can to cut with to enable you o cut with one, max two strokes to eliminate those knife marks.

09-24-2012, 08:39 AM	#12
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	Very good work for your first box! As has already been said, if you don't want to sauce, give a little spray or brush of water, au jus, aj (whatever complements your flavor profile) to give the slices some more shine and moisture. The ends look yummy, but don't be afraid to show off that tasty bark--I find the couple sprigs of parsley between the ends to be a little distracting. The right side of the slices looks a little ragged--trim up the front slice at the least to make it more symmetrical to the left. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

09-25-2012, 12:31 PM	#13
Smokin J Full Fledged Farker Join Date: 06-25-07 Location: Islip, NY Downloads: 0 Uploads: 0	Nice box man! Easy 8.... Now in order to really prepare, you have to cook in a monsoon, make your box in 5 minutes, then run it through an obsticle course.... Good luck next month! I'll be there in Spirit! __________________ Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER CGL-60 MagiCater Charcoal Grill 22.5" WSM, 22.5" WSM & Weber Kettle

09-25-2012, 01:26 PM	#15
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	Solid 8, and what's already been discussed. Nice Box!!! Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!