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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 10-21-2009, 08:08 PM   #1
smokehouserules
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Default Pre trimming competition brisket

I have been reading that a lot of people trim the brisket to fit in the styrofoam box before it goes into the smoker so the smoke ring ends up on the sides of the meat as well. How is this accomplished?
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Unread 10-21-2009, 08:55 PM   #2
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Sledneck carries a Stanley Fat Max Extreme w/ Blade Armor tape measure to size his brisket then trims brisket accordingly to size of box provided..

Aside from that, basically you can eyeball it and leave a little extra width for shrinkage during the cook.

With practice, it becomes easier.
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Unread 10-21-2009, 09:03 PM   #3
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Does he score the meat as a guide or does he actually cut it? Is it wasteful? Does it scre up cooking time?
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Unread 10-21-2009, 09:05 PM   #4
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We cut a line down the where we eant to make the cut and than cut all the way through. There is no exact cooking time to hit your wuestion about screwing it up. We pull all our meats by temp and touch.
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Unread 10-21-2009, 09:48 PM   #5
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Quote:
Originally Posted by smokehouserules View Post
Does he score the meat as a guide or does he actually cut it? Is it wasteful? Does it scre up cooking time?
Trim it completely all the way through. Cooking time is still about tenderness but the time may be reduced a little, not much.
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Unread 10-21-2009, 09:50 PM   #6
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I'm jumping the gun perhaps, but I may have more to say after my cbj class on Friday.
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Unread 10-21-2009, 10:10 PM   #7
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honestly, I know cookers that just cut it to fit after the fact, and they are doing just fiine,,,

Just sayin
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Unread 10-21-2009, 10:16 PM   #8
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Quote:
Originally Posted by MilitantSquatter View Post
Sledneck carries a Stanley Fat Max Extreme w/ Blade Armor tape measure to size his brisket then trims brisket accordingly to size of box provided..

Aside from that, basically you can eyeball it and leave a little extra width for shrinkage during the cook.

With practice, it becomes easier.
Cant find that one, been using a craftsman one lately. The look on your face the first time you seen me use it was priceless

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Originally Posted by smokehouserules View Post
Does he score the meat as a guide or does he actually cut it? Is it wasteful? Does it scre up cooking time?
I cut down about 3/4 of the way.
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Unread 10-21-2009, 10:26 PM   #9
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Quote:
Originally Posted by Sledneck View Post
Cant find that one, been using a craftsman one lately. The look on your face the first time you seen me use it was priceless

I cut down about 3/4 of the way.
Yeah.. that blew my mind.. I was like "What the fark are you doing ?" and without laughing you say "I'm measuring my brisket, what does it look like ?"

Too bad it came in 33rd and you ruined another GC shot.

Well, I met with the Stanley guys last week for new product review. They now have a new FatMax Extreme called "The Beast" coming out.. same blade armor with 13' standout and a mega hook.. see the new hook on the left.

this will be perfect for measuring your brisket.. I will give you the sample the left me.
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Unread 10-22-2009, 12:25 AM   #10
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Honestly, I don't think it matters if you pre-trim your brisket to fit the box, unless it helps you to sleep better on Friday night.
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Unread 10-22-2009, 05:40 AM   #11
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Quote:
Originally Posted by musicmanryann View Post
Honestly, I don't think it matters if you pre-trim your brisket to fit the box, unless it helps you to sleep better on Friday night.
With the exception of the 33rd place that ruined vinny's chances of a GC it has done well for me otherwise. Thats my story and im sticking to it
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Unread 10-22-2009, 07:15 AM   #12
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somebody must be getting a lil worried bout sayville
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Unread 10-22-2009, 08:12 AM   #13
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Quote:
Originally Posted by early mornin' smokin' View Post
somebody must be getting a lil worried bout sayville
Not worried...just thinking about doing something that i normally don't do. The trimming might have to wait till I do a practice brisket at home though. Looking forward to Sayville! I have haven't done a competition since Grill Kings @ Belmont.
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Unread 10-22-2009, 08:27 AM   #14
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Quote:
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somebody must be getting a lil worried bout sayville
A little. How'd you know? I still have to buy meat.
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Unread 10-22-2009, 08:35 AM   #15
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Quote:
Originally Posted by SmokeInDaEye View Post
A little. How'd you know? I still have to buy meat.
Buy meat? I will do that saturday morning at restaurant depot!

As far as trimming the sides, I am a firm believer in smoke ring all the way around the slice. It has worked Very well for us this year.
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