When choosing a comp brisket you............................

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RWBTEX
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Re: When choosing a comp brisket you........................

Postby RWBTEX » Thu Mar 07, 2013 4:18 pm

Not in IBCA. ......YET
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Re: When choosing a comp brisket you........................

Postby 3 star redneck » Thu Mar 07, 2013 7:41 pm

js-tx wrote:I've heard you can block edges in Tx Gulf Coast sanctioned comps, but I have not yet heard the same for IBCA or LoneStar comps. Can you block edges in IBCA and LoneStar comps now?

You can block the ends of brisket in TGCBCA ONLY.......Not in IBCA or LSBS ......
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Re: When choosing a comp brisket you........................

Postby BigDave » Sat Mar 09, 2013 11:23 am

Well what all the concern bout flat edges, blockin brisket slices for turnin and such nonsense! Simply answer is just trim the dang brisket the way ya want it BEFORE ya put it on the pit. I like a nice choice flat bout 6 pounds with the grain running lengthwise. Trim that rascal up where all the sides are thick and your slices will be real purdy. All edges will be cooked, fit the turn-in tray and won't be against any rules. Freeze the trimmings for stew meat or use em to make sausage. That is what I do. Simple. Don't need to make stuff complicated in BBQ!!! :)
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Re: When choosing a comp brisket you........................

Postby dub' » Sat Mar 09, 2013 12:32 pm

Nowadays,it's not a bad idea to have a lab
check your comp brisket for horse DNA.
Just sayin.

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Re: When choosing a comp brisket you........................

Postby Know Bull » Sun Jul 21, 2013 1:01 am

The unescapable rule is:

You can cook a good piece of meat bad,
but you can't cook a bad piece of meat good.

Buy the best you can afford. I personally get one brisket from Snake River Farms for each contest, and for the second I buy the best I can find in local grocery. Every time it just proves that I need to keep buying those $100 briskets.
I believe the most important characteristic to look for is intermuscular marbling in the flat. Not big hunks or globs of fat, but small streaks of fat between the muscular tissue. You will never find this marbling in a select grade brisket..... just saying.......
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Re: When choosing a comp brisket you........................

Postby JMoney7269 » Mon Jul 22, 2013 6:53 am

Nice and uniform flat, I like the point that runs a little longer. If you can Figure oh how to turn in some of the point with the flat, you got it. It's a very very flavorful spot in the brisket but the only way to get it is to pre trim your brisket for the turn in box before you cook it.
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When choosing a comp brisket you............................

Postby Big Ed » Mon Jul 22, 2013 1:40 pm

I buy about a 5 or 6lb flat at Sams.
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Re: When choosing a comp brisket you........................

Postby 3 star redneck » Mon Jul 22, 2013 7:11 pm

Big Ed wrote:I buy about a 5 or 6lb flat at Sams.

yes sir.....me tooo
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