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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 03-30-2009, 07:46 PM   #1
Mike - CSBBBQ
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Default How early is too early to trim?

Leaving for Clarksville Thurs and was debating on trimming brisket and ribs Wed night and then putting in ziplocks. Have never trimmed Wed before...any concerns I should have? Thanks!
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Unread 03-30-2009, 08:40 PM   #2
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Mike, just an opinion, but those are pretty quick and easy trims. I do them at the comp. Now chicken might be good to discuss if you trim them a lot.
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Unread 03-30-2009, 09:03 PM   #3
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Once you crack open that cryovak, make sure you keep it cold and not in your regular fridge where you open it 30 times a day. If you do that, you should be fine, although your brisket might green a little from the oxidation, but that is okay.
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Unread 03-31-2009, 04:59 PM   #4
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Quote:
Originally Posted by Meat Burner View Post
Mike, just an opinion, but those are pretty quick and easy trims. I do them at the comp. Now chicken might be good to discuss if you trim them a lot.
I agree... My first priority would be Chicken, then Ribs, Brisket, and last would be Pork. Those chicken breasts (j/k thighs) seem to take forever, plus I save the extra meat for stir fry & pot pies so keeping that cold (ie. safe) is a pain at the comp.

I think you should be fine even starting Tuesday evening as long as you store the meats in a cooler packed with ice.
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Unread 03-31-2009, 06:30 PM   #5
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I try to trim before I leave but rarely seams to happen. When I do get the chance nothing is better, gives you more time to relax and enjoy yourself
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Unread 03-31-2009, 06:33 PM   #6
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Trim everything at home, then re cryovac.
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Unread 04-01-2009, 09:38 AM   #7
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I agree chicken first at least make sure you get that done.
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