Brisket

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HillCountryKid
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Brisket

Postby HillCountryKid » Sun Sep 08, 2013 5:33 am

Quick question? I have always cooked 11-12 packer at comps and trim the point after it is cooked, then slice for turn in. Do you think this could cause to be a marked box? :dont:

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k.a.m.
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Re: Brisket

Postby k.a.m. » Sun Sep 08, 2013 6:47 am

HillCountryKid, to my knowledge you can separate the point and flat before slicing. In TGBCA you can even block your brisket before boxing it, you cannot block your brisket in IBCA. All either of them require is the amount of slices intact and not broken up.
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RWBTEX
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Re: Brisket

Postby RWBTEX » Sun Sep 08, 2013 9:45 am

What do you mean by "trim"?
Like Kam stated in IBCA you cannot block (trim) the ends offf the slices after its cooked but you can do that before its cooked.
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Re: Brisket

Postby JMoney7269 » Mon Sep 09, 2013 2:36 am

As long as you don't trim the ends of the slices being turned in your good. Pre trim your brisket to fit the box before cooking so that when its cooked, you just slice and turn in from wherever you want. If its overcooked and falling apart, lick em and stick em.
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Re: Brisket

Postby bruno994 » Mon Sep 09, 2013 7:29 am

To the OP, I'm not sure why you're worried about the point anyway, your slices should come from the middle portion of the flat.
As for J$'s advice, right on. Pre-trim or crop the flat section so that after cooking the slices will fit nicely in the 9 x 9 clam shell turn in box. I think this really makes the box look darn good. I typically will fully separate the point and flat (11-13 pound briskets st start with also) for a comp, cook the flat for my turn ins and cook the point, since I'm cooking anyway, for home use.
KAM is on point as well as far as the 2 different sanctioning bodies and their rules on blocking.
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HillCountryKid
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Re: Brisket

Postby HillCountryKid » Thu Sep 12, 2013 6:58 am

Thanks for the info.
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Re: Brisket

Postby renob964 » Thu Sep 12, 2013 10:12 am

I am a new comp cook. This topic was very useful to me. I had no idea about the different rules for different bodies. As always, excellent information on this forum. Thank you gentlemen.

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Re: Brisket

Postby Scott P » Fri Sep 13, 2013 8:32 am

renob964 wrote:I am a new comp cook. This topic was very useful to me. I had no idea about the different rules for different bodies. As always, excellent information on this forum. Thank you gentlemen.

David



It is always a good idea to read up on the rules for whatever body you are going to compete under. Last weekend, I had a box rejected because my ribs were vertical instead of horizontal. That was an easy fix though. A neighboring team had too much juice in one of their boxes and it was a tougher fix. I've even snapped a picture of the example turn in boxes with my phone for quick reference.
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