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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 08-21-2008, 10:21 PM   #1
eagle697
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Default Trimming brisket

I have seen several threads that mention pre-trimming brisket before it is cooked so it fits the box better without trimming after you cook. Do you just trim off the sides or cut with the grain so the slices will go against it? any pics, links or help greatly appreciated.
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Unread 08-21-2008, 11:05 PM   #2
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From what I've heard you trim the brisky so that when it's all cooked up & done it will fit the box with a full smoke ring & bark all around each slice. That way you don't fold the slices or cut off any bark or smoke ring. Gives a much better appearance that way.
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Unread 08-21-2008, 11:16 PM   #3
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Quote:
Originally Posted by eagle697 View Post
I have seen several threads that mention pre-trimming brisket before it is cooked so it fits the box better without trimming after you cook. Do you just trim off the sides or cut with the grain so the slices will go against it? any pics, links or help greatly appreciated.
I've not done it this way as I trim pretty aggressively from all sides, but I understand what you are saying... If you only cut straight up/down you mightl end up making the brisket narrower but only really end up potentially trimming small portions of the flat slices that will go in the box.

You really have to look at each brisket differently and assess which way the grain in running and ideally where your slices are going to come from..

Then.. if you want to be like Sledneck, bust out a 1" x 30' Stanley Fat Max tape measure and find the sweet spot picture frame section and measure approximately the width of that area and cut it down to approximately the size of the turn in box width...

if you do this, just be sure to account for and borders you may have in the box from garnish, and if you position slices horizontally or diagonally and
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Unread 08-22-2008, 12:15 AM   #4
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We use disposable cutting boards at contests that have a rule printed on them. Makes it a snap to ensure your brisket will fit the box!
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Unread 08-22-2008, 12:42 AM   #5
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We use disposable cutting boards at contests that have a rule printed on them. Makes it a snap to ensure your brisket will fit the box!
We do the same and use the disposable cutting boards from smoky mountain smokers. Makes measuring for the box a heck of a lot easier.
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Unread 08-22-2008, 09:52 AM   #6
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Quote:
Originally Posted by MilitantSquatter View Post
I've not done it this way as I trim pretty aggressively from all sides, but I understand what you are saying... If you only cut straight up/down you mightl end up making the brisket narrower but only really end up potentially trimming small portions of the flat slices that will go in the box.

You really have to look at each brisket differently and assess which way the grain in running and ideally where your slices are going to come from..

Then.. if you want to be like Sledneck, bust out a 1" x 30' Stanley Fat Max tape measure and find the sweet spot picture frame section and measure approximately the width of that area and cut it down to approximately the size of the turn in box width...

if you do this, just be sure to account for and borders you may have in the box from garnish, and if you position slices horizontally or diagonally and
So when you trim a brisket do you just trim it to fit the box or do you also trim the thickness of the meat to make each slice as rectangular as possible?
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Unread 08-22-2008, 01:09 PM   #7
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Quote:
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So when you trim a brisket do you just trim it to fit the box or do you also trim the thickness of the meat to make each slice as rectangular as possible?
I don't trim the thickness. Hard enough to find a packer with a thick flat as it is. I just trim the width.
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Unread 08-22-2008, 04:16 PM   #8
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Anyone have a rule of thumb of how much to allow for cooking shrinkage for the length of the slice?
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Unread 08-22-2008, 04:24 PM   #9
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Quote:
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Anyone have a rule of thumb of how much to allow for cooking shrinkage for the length of the slice?
Ummmm...depends on how cold the water is?

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Unread 08-22-2008, 04:49 PM   #10
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Good answer! "Ive got shinkage!"
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