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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 09-04-2013, 08:22 AM   #1
akoda
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Default What to do with Brisket Trimmings at Comp

Sorry another stupid noob question. I am going to do two briskets at an upcoming comp and when I trim it for the box I expect there will be a few good size hunks of brisket. Am I allowed by the rules to cook it on another smoker or grill for my own and teams personal consumption? Are there issues with me bringing other non-competition meat to cook for dinner?

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Unread 09-04-2013, 08:28 AM   #2
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I season the brisket trimmings and throw them in the smoker. Because they're small pieces they cook up pretty fast and make a nice late night/early morning snack.

As for other meats, not an issue. Although last comp I did, a team mate brought pork butts to cook for personal use, after we had alreayd had out meat inspection. Just so there would be no issue, because it was the same type of meat as for the comp, I did ask the Rep if they needed to see it too. I was told not necessary if it was for personal use, but I would still ask again if we added meat to the mix that was the same type as used for the comp. Meats that are different than comp meats are not an issue though.
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Unread 09-04-2013, 08:30 AM   #3
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If you are talking kcbs then brisket can be any size so trimming it down and cooking the trimmings is fine (there is no size stipulation for brisket). For pork the butts have to be at least 5lbs when cooked (at least for 2013). But even then you could still cook pork trimmings in the smoker and eat them. Just the meat you turn in has to come from the 5+lb butt. In general there are no rules saying you can't cook other things on the smoker while the comp meat is cooking. Other sanctioning bodies are probably similar.
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Unread 09-04-2013, 08:57 AM   #4
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Yep, it is KCBS and I am not worried about the size, these will be trimmed prior to my arriving at the site. I will likely not even have them on the same smoker as the comp meat because of my limited smoker space. The question was mainly related to cooking the meats in one piece. I want to put some rub on them and smoke on my kettle during the day Friday and have some burnt ends of sorts for dinner with my burgers. My butts are 9#s each so no size worry there. I just want to make sure I am within the rules and nothing looks funny ...

Thanks for your replies
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Unread 09-04-2013, 08:57 AM   #5
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Brisket Trimmings are what I like to call BREAKFAST.

As for other meat. I haven't had a problem yet. Quite the contrary. It's a good conversation piece with other teams. When they see you cooking something different, it always brings them over. Always have extra, samples for your site neighbors. Nothing makes a new friend quicker than the phrase, "Here, try this."

Good Luck at the Comp!
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Unread 09-04-2013, 09:00 AM   #6
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Thanks, I can't tell if I feel more dread or excitement What have I gotten in to


Quote:
Originally Posted by Granny's Gang Barbeque View Post
Brisket Trimmings are what I like to call BREAKFAST.

As for other meat. I haven't had a problem yet. Quite the contrary. It's a good conversation piece with other teams. When they see you cooking something different, it always brings them over. Always have extra, samples for your site neighbors. Nothing makes a new friend quicker than the phrase, "Here, try this."

Good Luck at the Comp!
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Unread 09-04-2013, 09:07 AM   #7
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I trim my meats at home and I toss the brisket trimmings in the freezer and when I have enough I grind them for burgers. We had brisket trimming burgers last night!
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Unread 09-04-2013, 12:40 PM   #8
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I grind mine as well. Some become.e hamburgers, meatloaf, Taco's, chili... it is endless. Plus it is usually aged high quality meat. Nothing bests a nice wagyu, prime or CAB burger...
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Unread 09-04-2013, 02:24 PM   #9
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Quote:
Originally Posted by akoda View Post
Thanks, I can't tell if I feel more dread or excitement What have I gotten in to
You'll do fine (I can tell by the type of question you're asking). Just stick to cooking what you know how to cook and does best for you. Don't change at the last minute because you hear such-n-such.
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Unread 09-04-2013, 04:19 PM   #10
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Quote:
Originally Posted by Ron_L View Post
I trim my meats at home and I toss the brisket trimmings in the freezer and when I have enough I grind them for burgers. We had brisket trimming burgers last night!

^^^^^ +1

I do the same.
Brisket is ground up for burgers, turn the pork into sausage.
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Unread 09-04-2013, 04:29 PM   #11
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Momma says I can't spend the cash for a grinder :), this BBQ thing costs more than I had anticipated, might have to give up fishing or drinking :(
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Unread 09-04-2013, 04:32 PM   #12
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Yeah...trim at home.

I wish I had known that before my first competition. Here I was trying to trim 24 chicken thighs in a pop-up camper with no running water and a countertop lower than my....well, it was LOW!

I can't WAIT for next year...TRIMMING AT HOME, more time for beers and talking to other BBQ folks on Friday afternoon, and LESS CLEANUP in the camp!
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Unread 09-04-2013, 05:07 PM   #13
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Quote:
Originally Posted by akoda View Post
Momma says I can't spend the cash for a grinder :), this BBQ thing costs more than I had anticipated, might have to give up fishing or drinking :(
Damn, thoes fish are going to miss you
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Unread 09-04-2013, 11:48 PM   #14
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Breakfast, Grinders, Hoagies, Brats topped with Brisket Parts and pickled onions, pizza toppings, stuffed jalapenos, homemade pot stickers, my wife uses the meat on a salad, soups when cold outside, chili, chili dogs test runs on new spices or marinades?
This is just some stuff I have done with it in the past.
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Unread 09-04-2013, 11:55 PM   #15
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Quote:
Originally Posted by Granny's Gang Barbeque View Post
Brisket Trimmings are what I like to call BREAKFAST.
Brilliant!
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