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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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06-22-2009, 06:57 PM | #1 |
Full Fledged Farker
Join Date: 08-24-08
Location: Madison, WI
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Seperating Brisket
Hey guys, I've read threads that say that you are not allowed to split a turn-in meat during cooking and then continue on with both portions of meat. Is it ok to split the brisket before hand and cook the flat and point sepearately? I know that many teams do that, but I just wanted to make sure that it's legal. Also, would I have any trouble getting throught the meat inspection with the point and flat seperated? Thanks for any help. Pete G.
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06-22-2009, 07:02 PM | #2 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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im pretty sure you can do as you please with brisket. Pork butts may not be seperated or halved. Brisket can be point, flat, whatever ud like.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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06-22-2009, 07:29 PM | #3 |
Full Fledged Farker
Join Date: 08-25-08
Location: Menomonee Falls, Wi
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Pork would be the only one you can not split or seperate and continue on cooking in KCBS
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Andy/ Ironside Slugger W/Pellet Assist, Deep South GC28, FEC 100, 2-UDS, 2-Knockoff EGG's |
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06-22-2009, 08:43 PM | #4 |
Full Fledged Farker
Join Date: 08-24-08
Location: Madison, WI
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Cool. Thanks for the help guys. Nice to here from you Andy.
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06-23-2009, 08:06 AM | #5 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Quote:
Can you clarify a little for me on this point. I have seen people pull sections of their butt, sauce them and return them to the cooker. Also there is a picnic and a butt. Thats already seperated. Then there is the boneless butt which can be considered seperated. I must be missing something. Thanks for any clarification on what is meant by splitting or sperating the pork.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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06-23-2009, 08:16 AM | #6 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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splitting would be making it less then 5 pounds for instance, removing the money muscle and returning the rest of the butt to the cooker for pulled. I spoke with many reps and they told me you can sauce your meat before boxing and return to the cooker to reheat. That is not cooking, that is heating up.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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06-23-2009, 08:23 AM | #7 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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So it is considered illegal to remove the money muscle and return the rest of the butt to the cooker? I have known teams to remove the money muscle, the dipstick and some other fat laden portions, sauce them and return them to the cooker while returning the other parts of the butt for a longer cook for chopped and pulled. I was thinking of trying this but won't if its actually against the rules.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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06-23-2009, 08:24 AM | #8 | |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Quote:
__________________
Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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06-23-2009, 09:15 AM | #9 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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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. |
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06-23-2009, 10:00 AM | #10 |
is Blowin Smoke!
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
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Can you cook 2 butts pull one for slicing and leave the other for pulling?
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See Ya in the Smoke!!! Vern MooCow BBQ www.moocowbbq.com KCBS CBJ Texas Smoker Oklahoma Joe Original Vermont Castings Gasser Turkey fryer Little Smokey Joe ~~~~~~~~~~~~~~~~~~~~ MoFo Chapter ~~~~~~~~~~~~~~~~~~~~ |
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06-23-2009, 10:07 AM | #11 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Yes you can. Back to the brisket. I do not seperate at all ever. Not even for slicing, you risk the loss of too many juices.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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06-23-2009, 10:17 AM | #12 | |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Quote:
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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06-23-2009, 11:13 AM | #13 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Funny, I do the opposit... I ALWAYS split mine before I start the cook and have not had a dry brisket in the last 15 years...
__________________
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. |
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06-23-2009, 11:44 AM | #14 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Regarding the pork reheating, here's a lengthy thread addressing the topic: http://www.bbq-brethren.com/forum/sh...ad.php?t=45459
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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06-23-2009, 12:14 PM | #15 | |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Quote:
Question: Is it legal to pull / slice / chunck your pork (When done), then reheat in your cooker for nice hot turn in?
__________________
You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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