Just in case I make a cut

Flavor Dave · 04-03-2007, 08:24 AM

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

Jorge · 04-03-2007, 09:10 AM

Quote:

Originally Posted by Flavor Dave

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..?

Sawdustguy · 04-03-2007, 09:19 AM

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..

MoKanMeathead · 04-03-2007, 09:36 AM

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.

Flavor Dave · 04-03-2007, 10:25 AM

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?

MoKanMeathead · 04-03-2007, 10:30 AM

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.

Jorge · 04-03-2007, 10:35 AM

Quote:

Originally Posted by Flavor Dave

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!

Bigmista · 04-03-2007, 12:26 PM

Sounds like an IBCA contest to me. Where in Galveston County do you live?

Bigmista · 04-03-2007, 12:32 PM

I read the rules and it is not IBCA. Just their own rules. I agree with Jorge. Contac the organizer.

Mooner · 04-03-2007, 05:10 PM

Quote:

Originally Posted by Flavor Dave

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.

thillin · 04-03-2007, 05:53 PM

Most likely like IBCA. Like where the turn in box makes it to the final table. Same box just gets passed on.

Jorge · 04-04-2007, 10:09 AM

Quote:

Originally Posted by thillin

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?.

ole'e · 04-04-2007, 10:29 AM

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.

04-03-2007, 08:24 AM	#1
Flavor Dave Is lookin for wood to cook with. Join Date: 10-09-06 Location: Everythings bigger in TEXAS Downloads: 0 Uploads: 0	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

04-03-2007, 09:19 AM	#3
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	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.. __________________ 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

04-03-2007, 12:26 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Sounds like an IBCA contest to me. Where in Galveston County do you live? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

04-03-2007, 12:32 PM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I read the rules and it is not IBCA. Just their own rules. I agree with Jorge. Contac the organizer. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

04-03-2007, 05:53 PM	#11
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Most likely like IBCA. Like where the turn in box makes it to the final table. Same box just gets passed on. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-03-2007, 09:36 AM	#4
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	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.

04-03-2007, 10:25 AM	#5
Flavor Dave Is lookin for wood to cook with. Join Date: 10-09-06 Location: Everythings bigger in TEXAS Downloads: 0 Uploads: 0	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?

04-03-2007, 10:30 AM	#6
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	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.

04-04-2007, 10:29 AM	#13
ole'e On the road to being a farker Join Date: 05-07-05 Location: Spring Hill, KS Downloads: 0 Uploads: 0	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. __________________ Eric Westervelt Ribs 4 U Backwoods Competitor Louisiana Gill 680 26 ft Work and Play

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