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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-30-2013, 03:01 PM   #1
Dtmara
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Default Competition brisket warm-up

Hi, all!

I'm attaching (hopefully) brisket I smoked this past weekend to practice for competition this upcoming weekend. My wife took these photos while I was cutting. Please tell me what you think from what you can see in these attachments.

Thanks,

Dave
Attached Images
File Type: jpg practice brisket.jpg (66.5 KB, 286 views)
File Type: jpg practice brisket 2.jpg (66.5 KB, 286 views)
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Unread 07-30-2013, 03:08 PM   #2
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That made me want to find a piece of white bread a couple of dill pickle spears and a napkin. Keith
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Unread 07-30-2013, 03:12 PM   #3
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Nice looking brisket. looks juicy. The slices look thick tho. I try to shoot for the size of a #2 pencil.
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Unread 07-30-2013, 03:24 PM   #4
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Looks excellent! I would +1 on the comment about slices being too thick. By the looks of it you cooked it pretty darn near perfect, so they should hold together fine being thinner.
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Unread 07-30-2013, 03:45 PM   #5
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Looks juicy. In addition to the thickness other mentioned, to me the slices also seem uneven. Use a long knife and try to cut evenly across the whole brisket.
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Unread 07-30-2013, 03:48 PM   #6
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Open Question:

By looking at what appears to be the grain of the uncut
portion, it is not "across the grain", is that normal for comps
cuts?

Dtmara: Did it pass the pull test?
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Unread 07-30-2013, 04:32 PM   #7
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It is hard for me to tell from that photo angle - it would help to see it like you would have it going into a box. Slices from the front
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Unread 07-30-2013, 05:57 PM   #8
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sure looks about right!

thick or thin, the slices should probably be more even. easier said than done though, i know!
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Unread 07-31-2013, 04:47 PM   #9
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brisket looks great, agree slices look uneven I have the same problem any suggestions from you pros on how to get consistant even slices(maybe some kind of guide)
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Unread 07-31-2013, 05:06 PM   #10
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Quote:
Originally Posted by schmitty28 View Post
brisket looks great, agree slices look uneven I have the same problem any suggestions from you pros on how to get consistant even slices(maybe some kind of guide)
Cut a chunk off some where you aren't going to turn in, and use it as a guide. Other than the spacing (which I found distracting) I thought it looked quite good.
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Unread 08-01-2013, 07:43 AM   #11
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Quote:
Originally Posted by loco_engr View Post
Open Question:

By looking at what appears to be the grain of the uncut
portion, it is not "across the grain", is that normal for comps
cuts?

Dtmara: Did it pass the pull test?
It looks to me to be cut at a slight bias across the grain, it definately is not with the grain. I have judged some contest entries that were sliced with the grain, it could not be pull tested even with a winch, but amazingly enough the chew was decently tender.
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