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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 04-03-2007, 08:24 AM   #1
Flavor Dave
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Default Just in case I make a cut

Brisket cut, if you make the cut in brisket do you use the same brisket or have another cooker for the second round? How much and how thick do you turn in? Thanks
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Unread 04-03-2007, 09:10 AM   #2
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Originally Posted by Flavor Dave View Post
Brisket cut, if you make the cut in brisket do you use the same brisket or have another cooker for the second round? How much and how thick do you turn in? Thanks
Which type of contest? IBCA, KCBS, etc..?
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Unread 04-03-2007, 09:19 AM   #3
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Jorge,

I was wondering the same thing. I have not heard of a contest where there is multiple rounds and you have to make a cut..
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Unread 04-03-2007, 09:36 AM   #4
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The OK Joe's contest in May at the Kansas Speedway has a brisket competition along wiht the regular KCBS contest. For the brisket contest they tag your briskets (up to 2), you cook them, thay watch you cut the brisket and put it in the box. The top ten go into the second round - they come back around and watch you slice from the same brisket and turn in for the second round. No garnish - just meat.
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Unread 04-03-2007, 10:25 AM   #5
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In the Galveston County Fair and Rodeo there are 280 teams and from the first turn in they take the top 25. The winners are picked from there. No garnish here niether, just meat. Do ya put whole slices in or cut them in half?
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Unread 04-03-2007, 10:30 AM   #6
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Well "normally" you put in the whole slice. We trim our brisket before we cook it so that a full slice will just fit in the turnin box. Have to allow for shrinkage.
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Unread 04-03-2007, 10:35 AM   #7
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Quote:
Originally Posted by Flavor Dave View Post
In the Galveston County Fair and Rodeo there are 280 teams and from the first turn in they take the top 25. The winners are picked from there. No garnish here niether, just meat. Do ya put whole slices in or cut them in half?
This is where a call to the event organizer would be a good idea!
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Unread 04-03-2007, 12:26 PM   #8
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Sounds like an IBCA contest to me. Where in Galveston County do you live?
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Unread 04-03-2007, 12:32 PM   #9
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I read the rules and it is not IBCA. Just their own rules. I agree with Jorge. Contac the organizer.
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Unread 04-03-2007, 05:10 PM   #10
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Quote:
Originally Posted by Flavor Dave View Post
In the Galveston County Fair and Rodeo there are 280 teams and from the first turn in they take the top 25. The winners are picked from there. No garnish here niether, just meat. Do ya put whole slices in or cut them in half?
As long as the Brisket isn't longer than the turnin box put in whole slices. 1/4 inch thick, or the width of a number 2 pencil. I always cut them in order and layer them just like they came off the whole brisket. this way each peice fits into the next and looks uniform.
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Unread 04-03-2007, 05:53 PM   #11
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Most likely like IBCA. Like where the turn in box makes it to the final table. Same box just gets passed on.
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Unread 04-04-2007, 10:09 AM   #12
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Quote:
Originally Posted by thillin View Post
Most likely like IBCA. Like where the turn in box makes it to the final table. Same box just gets passed on.
That was my first guess, but I haven't found this event listed by IBCA, LSBS, or TGCBA?.
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Unread 04-04-2007, 10:29 AM   #13
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Default Brisket

We did the Ok Joes brisket open last year, we had a brisket that was soooo tender we had to cut it cowboy thick. You know what? It took 5th. That was the last brisket I would have thought we would get a call with.
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