Brisket Turn-in Box Practice

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Brisket Turn-in Box Practice

Postby WBBQ » Wed Jan 06, 2010 9:56 pm

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 :shock:

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 :mrgreen: .


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

Thanks,
Weldon
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Re: Brisket Turn-in Box Practice

Postby Southern Pride BBQ » Wed Jan 06, 2010 10:10 pm

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
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Re: Brisket Turn-in Box Practice

Postby Pony Express » Wed Jan 06, 2010 10:12 pm

I was going to comment on the thickness also. They look too thick
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Re: Brisket Turn-in Box Practice

Postby WBBQ » Wed Jan 06, 2010 10:18 pm

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.

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Re: Brisket Turn-in Box Practice

Postby TXBBQGal » Wed Jan 06, 2010 10:29 pm

That looks sooo good! I want brisket now :P
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Re: Brisket Turn-in Box Practice

Postby WBBQ » Wed Jan 06, 2010 10:31 pm

TXBBQGal wrote:That looks sooo good! I want brisket now :P


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

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Re: Brisket Turn-in Box Practice

Postby smoken don » Wed Jan 06, 2010 10:37 pm

Nice lookin Brisket. Maybe to thick. Good luck.



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Re: Brisket Turn-in Box Practice

Postby Surfinsapo » Thu Jan 07, 2010 12:19 am

That looks like a model. How did you do that? It's wonderful :3some:
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Re: Brisket Turn-in Box Practice

Postby Konrad_Haskins » Thu Jan 07, 2010 1:46 am

Looks good to this KCBS CBJ just have a #2 handy for a visual reference.
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Re: Brisket Turn-in Box Practice

Postby simon » Thu Jan 07, 2010 3:03 am

thats a great lookin´ brisket, Weldon !
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Re: Brisket Turn-in Box Practice

Postby nascarchuck » Thu Jan 07, 2010 8:13 am

If that brisket taste as good as it looks, you have a winner!
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Re: Brisket Turn-in Box Practice

Postby BAR "G" BBQ » Thu Jan 07, 2010 8:51 am

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.
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Re: Brisket Turn-in Box Practice

Postby cokeguy101 » Thu Jan 07, 2010 8:54 am

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!
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Re: Brisket Turn-in Box Practice

Postby ChileFarmer » Thu Jan 07, 2010 8:58 am

I am not a judge but I think it looks great. Smoke ring and texture looking real good. CF :D
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Re: Brisket Turn-in Box Practice

Postby WBBQ » Thu Jan 07, 2010 9:13 am

Thanks everyone...and thanks for your tips.

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

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 :roll:

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