how thick to slice brisket

eagle697 · 02-20-2008, 08:54 AM

I cooked my first brisket yesterday. I had to slice it into 1/3 inch thick slices to keep it from falling apart. Is this too tender for comp? I thought it was but wanted to check. I love the taste and smoke ring, just was concerned about texture. thanks.

Puppyboy · 02-20-2008, 08:59 AM

In judging class, they say about a pencil thick piece.

They said if it is thicker than that, the cook may be hiding the fact it is over cooked. Thinner than that, the cook may be hiding the fact it is under cooked.

Divemaster · 02-20-2008, 09:00 AM

From what I learned in my CBJ class, it should be about the thickness of a pencil... I was told a while back (about 10 years) that you should be able to hold one end in each hand and it should take a little (but not to much) to pull it apart....

Sawdustguy · 02-20-2008, 10:40 AM

A pencil width is about 1/4".

Ford · 02-20-2008, 01:07 PM

Quote:

Originally Posted by Sawdustguy

A pencil width is about 1/4".

Yup and for KCBS that's what I would do.

FYI - if it's a little overdone then change the angle just 10 degrees or so rather than cutting directly against the grain. If underdone nuke it in a charcoal fired microwave or else there's not a lot you can do other than slice to 1/8 or so. Smart judges know a real thin slice is underdone and will be extra critical of how it feels on the tongue.

KC_Bobby · 02-20-2008, 02:27 PM

Saw this online elsewhere

and just thought I'd share for those who many not have seen it.

Bigmista · 02-20-2008, 03:13 PM

Quote:

Originally Posted by Ford

FYI - if it's a little overdone then change the angle just 10 degrees or so rather than cutting directly against the grain. .

That is a very interesting tip. I learned something new today and I hope others do too!

ModelMaker · 02-20-2008, 03:15 PM

Quote:

Originally Posted by KC_Bobby

Saw this online elsewhere

and just thought I'd share for those who many not have seen it.

Oh my God, that was hugely funny!!!
There was a team in W'loo that cut slices with the grain, mighty chewy!!
ModelMaker

Divemaster · 02-20-2008, 03:27 PM

Quote:

Originally Posted by KC_Bobby

Saw this online elsewhere

and just thought I'd share for those who many not have seen it.

Way to funny!!!!

The_Kapn · 02-20-2008, 04:28 PM

Quote:

Originally Posted by ModelMaker

Oh my God, that was hugely funny!!!
There was a team in W'loo that cut slices with the grain, mighty chewy!!
ModelMaker

We actually had an entry of undercooked brisket that was sliced with the grain in 2006.
You literally could not gnaw a bite off of it!

You had to just "suck off the sauce" to get a taste

I showed the REP, just to validate my score.
He just shook his head and said...."right on".

Was sad for the team, but chit happens.

Cutting on a bias works really to correct the perception of overcooked as opposed to thicker slices. As long as it is "subtle"....works fine. "Tricks of the trade" sometimes

TIM

TOPS BBQ · 02-20-2008, 06:07 PM

Quote:

Originally Posted by Bigmista

That is a very interesting tip. I learned something new today and I hope others do too!

I certainly did. Although, I hope I don't have to do this.

Derrick D · 02-20-2008, 07:33 PM

Aww man that picture was hilarious they must have have thought that was meatloaf and they had the marbles to take a picture.

blues brother · 02-21-2008, 10:27 PM

Chris, This was a great question. If you keep asking questions like this I might be able to beat you. I have sliced about 1/8 inch thick. Just like i would on a grilled flank steak. Not that I was trying to compensate for an undercooked brisket...just thought it looked better. It always seemed "too" tender.

BTW...my app is in at Smoke on the water Bickleys lake(Ga) and will be in to the Barnesville(Ga) BBQ & Blues this time next week. Looking forward to cooking with you.

Jeff_in_KC · 02-22-2008, 10:01 AM

Not that they're supposed to take it into account but cutting on an angle as Ford suggests also gives the appearance of a wider smoke ring, which looks nice regardless.

EDIT: Oops... I misread what Ford was saying to do. Never mind. I bring nothing to the table here.

Sledneck · 02-22-2008, 10:09 AM

The real question would be which pencil? A round one or the hex shaped?

02-20-2008, 08:54 AM	#1
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga Downloads: 0 Uploads: 0	how thick to slice brisket I cooked my first brisket yesterday. I had to slice it into 1/3 inch thick slices to keep it from falling apart. Is this too tender for comp? I thought it was but wanted to check. I love the taste and smoke ring, just was concerned about texture. thanks. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

02-20-2008, 08:59 AM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	In judging class, they say about a pencil thick piece. They said if it is thicker than that, the cook may be hiding the fact it is over cooked. Thinner than that, the cook may be hiding the fact it is under cooked. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

02-20-2008, 09:00 AM	#3
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	From what I learned in my CBJ class, it should be about the thickness of a pencil... I was told a while back (about 10 years) that you should be able to hold one end in each hand and it should take a little (but not to much) to pull it apart.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-20-2008, 10:40 AM	#4
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	A pencil width is about 1/4". __________________ 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

02-20-2008, 07:33 PM	#12
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Aww man that picture was hilarious they must have have thought that was meatloaf and they had the marbles to take a picture. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

02-21-2008, 10:27 PM	#13
blues brother Full Fledged Farker Join Date: 01-23-08 Location: Barnesville, Georgia Downloads: 0 Uploads: 0	Chris, This was a great question. If you keep asking questions like this I might be able to beat you. I have sliced about 1/8 inch thick. Just like i would on a grilled flank steak. Not that I was trying to compensate for an undercooked brisket...just thought it looked better. It always seemed "too" tender. BTW...my app is in at Smoke on the water Bickleys lake(Ga) and will be in to the Barnesville(Ga) BBQ & Blues this time next week. Looking forward to cooking with you. __________________ Mike Barnesville Blues Brothers BBQ Team 2 Weber Kettles 1 GF223 Stump Smoker 1 250 gal propane tank cooker(trailer mounted) 1 UDS to be...soon 1 Traeger NEVER TRUST A SKINNY COOK!

02-22-2008, 10:01 AM	#14
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Not that they're supposed to take it into account but cutting on an angle as Ford suggests also gives the appearance of a wider smoke ring, which looks nice regardless. EDIT: Oops... I misread what Ford was saying to do. Never mind. I bring nothing to the table here. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org Last edited by Jeff_in_KC; 02-23-2008 at 07:47 AM..

02-22-2008, 10:09 AM	#15
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	The real question would be which pencil? A round one or the hex shaped? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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