Fat or No Fat on Brisket Turn-Ins???

[loops718]

I have always wondered if I should leave a little fat at the bottom of my brisket slices for turn in or if I should cut it off and leave it fat free. Any feedback would be greatly appreciated as I get ready to enter my first cook-off with my own team this weekend in New Braunfels, TX.

[3 star redneck]

I leave bout 1/4 inch of fat on bottom of each slice, th slices in your picture, Looks about rite...

[loops718]

Thank you sir! I will be sure to leave a little on the slices for my turn in.

[atcNick]

I was wondering this myself.

[txluke]

Keep the fat. That be some good flavor.

[loops718]

I agree txluke, just wanted to make sure I wasn't shooting myself in the foot at any comps if leaving it on puts the judges off.

[RWBTEX]

I leave a little on bottom too, some guys turn it in fat side up and swear they place higher that way, I wont try that myself.

[loops718]

Yeah, I wouldn't turn in fat side up either. I like to showcase the smoke ring.

[3 star redneck]

When I'm head judging I won't accept brisket trays fat side up, to me that's a marked tray, they are all to be uniform and alike....

[3 star redneck]

When I'm head judging I won't accept brisket trays fat side up, to me that's a marked tray, they are all to be uniform and alike....

[3 star redneck]

If I am th Head judge, I won't accept any brisket trays, turned in with fat slices on top, the picture of brisket we use at th cooks meeting shows smoke ring up and fat side down. Therefore, if is turn in tray is fat side up, its a marked tray. I will ask th cook to.fix th box or it won't be accepted......the turn in boxes must all be alike...

[RWBTEX]

Didnt quite get that Red can you please repeat?

That actually sounds like a good idea, i like that.

[Lynn]

the rules don't state one way or the other but in my own opinion I think that the fat on the bottom looks a lot better than opening a tray of brisket and all you see if the fat on top.

It is up to the cook at to how they turn it in - but all slices but have the fat either down or up - not both.

[Lynn]

the rules don't state one way or the other but in my own opinion I think that the fat on the bottom looks a lot better than opening a tray of brisket and all you see if the fat on top.

It is up to the cook at to how they turn it in - but all slices but have the fat either down or up - not both.