Competition Brisket

All other competition related questions or comments about recipes, techniques, and related topics.

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TexasSmokers
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Competition Brisket

Postby TexasSmokers » Sat Aug 19, 2017 6:57 pm

Quick question for you competition guys, are you separating your brisket (flat/point) before you cook, or separating maybe an hour before you are done cooking, or not separating at all. I am just thinking next time I do a brisket I might separate it while doing my trimming so I can try and keep the same thickness on both, that way I have two options to turn in, am I thinking about this the right way or am I way off LOL.
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k.a.m.
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Re: Competition Brisket

Postby k.a.m. » Sun Aug 20, 2017 8:36 am

I start with a 16/18 lb. brisket and trim it down to about 7 lb.'s I take most of the point off leaving only a small portion under my turn in slices. The excess gets frozen for chili or something else later on.
I only do this for competition though at home we cook full packers.
Always remember slow and steady wins the race.

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Okie Sawbones
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Re: Competition Brisket

Postby Okie Sawbones » Sun Aug 20, 2017 9:43 am

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TexasSmokers
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Re: Competition Brisket

Postby TexasSmokers » Sun Aug 20, 2017 11:11 am

Thanks
TexasSmokers
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Re: Competition Brisket

Postby TexasSmokers » Fri Aug 25, 2017 8:11 pm

Great video thanks for that, also I have another question about brisket's, what length slices do you try to have for example 7", 9" slices by pre cutting/shaping your brisket. I know by the video I watched he used a 7" ruler to lay out his brisket, sorry for the questions.
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limey
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Re: Competition Brisket

Postby limey » Sat Aug 26, 2017 8:20 pm

KCBS and IBCA associations ,you are allowed to trim or block your slices after cooking. I like to pretrim my brisket before cooking to show off the end slices.
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