Brisket Turn-in Box Practice

[WBBQ]

I did a practice run this past weekend and created an IBCA Turn-in Box. This was my first time to do so, but I feel that it turned out pretty good. I also let it set for 30 minutes and then opened and tasted, it actually remained moist and the taste seemed to be better than when I origionally tasted it

I injected with Butchers BBQ Marinade and rubbed with SuckleBuster Competition. Overall it was great, the only problem was with the bark, I tried something new and the bark never set (got crunchy) usually, even when I foil during the cook, I can bring the bark back a little bit firm....but it never firmed to begin with...but I feel that it was because the brisket was on the bottom shelf and the water was boiling rapitly and so it kept the bark soft I'll be doing a Flat this coming weekend..along with some advise from Jeff Wyatt...and try to fine tune my brisket. My first comp being next month, it's getting crunch time .


Here's a few pics....any veterans feel free to give constructive critisism.

Thanks,
Weldon

[Southern Pride BBQ]

Looks good from here in waco, the only stipulation that i have is, that the slices are supposed to be from 1/4-3/8" thick. They might be a little on the big side as far as thickness go but look great as far as any thing else goes, just my 2 cents worth

[Pony Express]

I was going to comment on the thickness also. They look too thick

[WBBQ]

Thanks guys, I was thinking that I got them under 3/8", but I didn't break out a ruler or #2 pencil. I'll make sure that I double check that this weekend when I take another crack at it. If it raised a question from you, then it would probably raise a question from the head judge.

Weldon

[TXBBQGal]

That looks sooo good! I want brisket now

[WBBQ]

That looks sooo good! I want brisket now

Thanks...that's the reaction I hope to get from the judges

Weldon

[smoken don]

Nice lookin Brisket. Maybe to thick. Good luck.



S.D.

[Surfinsapo]

That looks like a model. How did you do that? It's wonderful

[Konrad_Haskins]

Looks good to this KCBS CBJ just have a #2 handy for a visual reference.

[simon]

thats a great lookin´ brisket, Weldon !

[nascarchuck]

If that brisket taste as good as it looks, you have a winner!

[BAR "G" BBQ]

Very nice looking turn in box although I personally would leave a little fat on the bottom of the slices. Some judges like the fat and those that don't can cut it off.

[cokeguy101]

Looks good to me from here! You did a good job, they may or may not be a little thick, it could just be the pictures and the way you laid it in there. If you compare it to the box it looks pretty close. They say "about" the thickness of a pencil... some head judges are more strict than others, and I am sure Lynn may chime here too!

[ChileFarmer]

I am not a judge but I think it looks great. Smoke ring and texture looking real good. CF

[WBBQ]

Thanks everyone...and thanks for your tips.

SurfinSapo...not sure how I did that...sometimes I surprise myself

Bar G...Yep, I've heard that just recently as well....about leaving on the fat. It's just a habit to cut it off...because most of my family does not like the extra fat and the ones that do like the fat usually scarf up the point.

Everyone else....thanks for your great feedback, and I'll remember to keep a number 2 handy for when it's time to slice...I did have the thickness on my mind and thought that I cut them thin enough...but, I did not verify with a ruler, so I can't state for a fact that they were under 3/8".

I'll be doing a flat this coming up weekend and will leave the fat on. I have not had much success with flats in the past, but I have learned a lot since then, so I want to give them another shot. Even though I would not cook one for a family get-together, they may work best for Texas Comps that don't allow burnt ends. We'll see, If i screw it up....I'll probably just go back to using packers

Thanks
Weldon