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Old 10-13-2005, 03:21 PM   #1
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Brisket Help 911

Problem: I brought home a 11 lb brisket (whole packer) It is approx 2 inches longer than my 15 in grill grate. I can't imagine how I'd cut 2 inches of this thing without ruining it. I've heard you can "fold" it under until it cooks itself smaller. Also hard to imagine while its still in the cryovac. Advice please. Oh, you might be tempted by the obvious "next time bring a tape measure" suggestion. I already know that.
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Old 10-13-2005, 03:24 PM   #2
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It can be done.

http://tvwbb.infopop.cc/groupee/forums/ ... 9680067072

Or some fold the thin end under.. As it shrinks, you should be ok.
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Old 10-13-2005, 05:23 PM   #3
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Re: Brisket Help 911

Quote:
Originally Posted by Airboss
Problem: I brought home a 11 lb brisket (whole packer) It is approx 2 inches longer than my 15 in grill grate. I can't imagine how I'd cut 2 inches of this thing without ruining it. I've heard you can "fold" it under until it cooks itself smaller. Also hard to imagine while its still in the cryovac. Advice please. Oh, you might be tempted by the obvious "next time bring a tape measure" suggestion. I already know that.
AB, you can do it either way. Both ways turn out great. I've started separating my briskets prior to cooking lately and perfer the results. Here's an example of both to help you decide. Good luck!

Separated Brisket
Sliced Flat
Folded Brisket
Folded Brisket after shrinkage
Sliced Folded Brisket
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Old 10-13-2005, 06:43 PM   #4
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Quote:
Originally Posted by The Joker
As it shrinks, you should be ok.
There's SHRINKAGE?!?!?!?!
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Old 10-13-2005, 06:44 PM   #5
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Quote:
Originally Posted by The Joker
As it shrinks, you should be ok.
There's SHRINKAGE?!?!?!?!
Yeah, like when you put it in cold water... 8-[ 8-[ 8-[
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Old 10-13-2005, 06:45 PM   #6
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Larry... You forgot to show the "FOILED" brisket picture.

You big cheater. #-o =D>
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Old 10-13-2005, 06:47 PM   #7
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Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
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Old 10-13-2005, 07:15 PM   #8
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AB, the big briskets that I have done, I folded. Mine actually unfolded on its own as it shrunk.
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Old 10-13-2005, 07:22 PM   #9
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Originally Posted by Airboss
Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
What was the Dizzy Pig site you were refering to...?
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Old 10-13-2005, 09:45 PM   #10
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Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Airboss
Per usual, the BBQ-4-U A-team comes through. The brisket goes on "folded" Friday night at 11:00PM without fear. Thanks!
What was the Dizzy Pig site you were refering to...?

www.dizzypigbbq.com
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Old 10-13-2005, 09:58 PM   #11
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[quote=The Joker]
Quote:
Originally Posted by Finney
Quote:
Originally Posted by "The Joker":3kq9jljf
As it shrinks, you should be ok.
There's SHRINKAGE?!?!?!?!
Yeah, like when you put it in cold water... 8-[ 8-[ 8-[[/quote:3kq9jljf]

Looks like a baby bird in the nest!!
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Old 10-14-2005, 06:13 AM   #12
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We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning.

Rich Decker

a few briskets

http://www.lostnationvt.com/images/DCC05_06.jpg

http://www.lostnationvt.com/images/DCC05_01.jpg
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Old 10-14-2005, 06:18 AM   #13
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Quote:
Originally Posted by Rich Decker
We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning.

Rich Decker

a few briskets

http://www.lostnationvt.com/images/DCC05_06.jpg

http://www.lostnationvt.com/images/DCC05_01.jpg
Rich,
Your links don't work buddy.
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Old 10-14-2005, 06:29 AM   #14
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You were forbidden too, huh Larry!
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Old 10-14-2005, 06:36 AM   #15
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Quote:
Originally Posted by Finney
Larry... You forgot to show the "FOILED" brisket picture.

You big cheater. #-o =D>
I didn't forget Finstigator, didn't really see the need in it. :winkie:
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Old 10-14-2005, 11:25 AM   #16
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[quote=Larry Wolfe]
Quote:
Originally Posted by Rich Decker":1s30sq4l]We cut (against the grain) a few inches off the thin part of the flat. This gives a easy reference when cutting the brisket. I also score the fat-cap with the grain as a reference and more surface area for the rub. The cut off brisket point is often called "breakfast " and is a treat for the cook in the morning.

Rich Decker

a few briskets

[url="http://www.lostnationvt.com/images/DCC05_06.jpg
http://www.lostnationvt.com/images/DCC05_06.jpg[/url]

http://www.lostnationvt.com/images/DCC05_01.jpg
Rich,
Your links don't work buddy.[/quote:1s30sq4l]
This is the link for the group of pictures. I cooked this last May at Doylestown Country Club the day before Bristol PA. It was 6, 18 pound packers and 16 pork butts. At the golf course I cooked 50 slabs of ribs. You can see how I trim the briskets to expose the grain. I don't know how to post individual pictures.

http://www.lostnationvt.com/dcc05.htm

Hope this works.

Rich Decker
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Old 10-14-2005, 11:41 AM   #17
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They worked that time! Great pic's and website! Do you compete at the comp in Annapolis MD every year? Do you have any info for it next year? My parents live out on the Eastern Shore and I'd like to come by next year.
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Old 10-14-2005, 12:09 PM   #18
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Great pics Rich. Great looking team also! I enjoyed looking at your website.
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Old 10-14-2005, 12:34 PM   #19
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Quote:
Originally Posted by Larry Wolfe
They worked that time! Great pic's and website! Do you compete at the comp in Annapolis MD every year? Do you have any info for it next year? My parents live out on the Eastern Shore and I'd like to come by next year.
Thanks Larry, The contest that was at Kent Island in 2004 was moved to Wesminster MD for 2005. It wasn't a very well run contest and I am surprised it survived.

There is a nice contest in Salisbury MD and I probably will compete in it again next season. It is about 550 miles from my house but it usually is pretty early in the season and I am motivated to drive after the long winter. If I do this correct here is the website.

http://www.porkinthepark.org/

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Old 10-14-2005, 12:45 PM   #20
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Okay folks. Last question: Fat side up or down? Your help and guidance has been very invaluable as always
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