Comp Brisket ?

Cliff H. · 06-18-2009, 10:47 AM

Is there a sweet spot for brisket as far as where you normally take the Slices from for a turn in box ?

Close to the point ?

From the middle ?

Close to the end ?

warfrat · 06-18-2009, 10:56 AM

the pickled pig has a great article on their forum about this

Harbormaster · 06-18-2009, 11:03 AM

Cliff,
I hate giving advice in this forum, because I have only competed one time.
My brisket finished fifth, so I did something right. Here is what I did.
I seperated the point from the flat. Put the point fat side down on the WSM. I trimmed the flat to be just wider than the turn in box, and laid it fat side down over the point (hard to fit a large flat in an 18" WSM without doing that!).
I started slicing at the thin end of the brisket, and then took the 6 best looking, best cooked, most consistent, neighboring pieces for turn in. As it happens, they came from the thickest portion of the brisket.

Finney · 06-18-2009, 11:47 AM

The meat from the flat where the point is still covering it make for good slices to turn-in.

Cliff H. · 06-18-2009, 06:48 PM

Thanks.

06-18-2009, 10:47 AM	#1
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Comp Brisket ? Is there a sweet spot for brisket as far as where you normally take the Slices from for a turn in box ? Close to the point ? From the middle ? Close to the end ? __________________ Cliff

06-18-2009, 10:56 AM	#2
warfrat On the road to being a farker Join Date: 10-14-08 Location: Live Oak, FL Downloads: 0 Uploads: 0	the pickled pig has a great article on their forum about this __________________ Wooley Bully "BBQ Mafia" Stump's Stretch FEC-100 Lang 36

06-18-2009, 11:03 AM	#3
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Cliff, I hate giving advice in this forum, because I have only competed one time. My brisket finished fifth, so I did something right. Here is what I did. I seperated the point from the flat. Put the point fat side down on the WSM. I trimmed the flat to be just wider than the turn in box, and laid it fat side down over the point (hard to fit a large flat in an 18" WSM without doing that!). I started slicing at the thin end of the brisket, and then took the 6 best looking, best cooked, most consistent, neighboring pieces for turn in. As it happens, they came from the thickest portion of the brisket. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

06-18-2009, 06:48 PM	#5
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	Thanks. __________________ Cliff

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06-18-2009, 11:47 AM	#4
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	The meat from the flat where the point is still covering it make for good slices to turn-in.