Do you pre trim before comps?

[Untraceable]

Weston Pro 2300 accepts 15" wide bags. never seen a brisket that will not fit.

 

[MikeJ65]

^^^^ exactly what I do. For those who do trim the pork and brisket at home, what do you bag it back up in. That's the current reason I travel with it in it's original cryo.

Butts and brisket I just wrap up tight in about 4-5 layers of 18" plastic wrap, but I transport in the cambro with 2 camchillers + some ziplock bags of ice. No chance of it getting waterlogged.

 

[SOB]

2.5 gallon rubbermaid easy lids. Works great. 2 butts or 2 briskets fit right in.

 

[Pappy Q]

I do not. I arrive on Thursday and trimming on Friday morning is what gets me mentally in the game. Everyone tells me I'm crazy for not doing it at home but I already now that.

 

[Fat Freddy]

Not only do we trim meats before comps, but we(Ok my wife) pre-make our turn in parsley boxes. Then when we get the actual turn in boxes Tracy just does some flipping and straightening.

 

[Rusty Kettle]

No but we plan to in the future... Don't trim at comps unless you are required to and yes I am entered in one in April a backyard event no pre-trimming either. Thank god no chicken prep. Scraping skins is a ******! %^^*\>?~>~€!####%%! Never again will I scrape chicken skin NEVER again! There are better ways so find them. Try coating them with an Alabama White sauce. Not the way I plan do it next time I enter a contest with chicken but it seems to work well during cooking at home. I get bite through skin but there are better ways. I just was messing around with it to see if I like it. No real flavor when cooked onto the meat but when you dip it not bad but probably not competition worthy.

 

[OddQue]

We also trimmed everything at home. Makes things much easier.

 

[gettinbasted]

All trimming and prep is done at home on Wednesday night. It makes life extremely easy at the competition. +1 on the expandable food saver bags for big meats.

 

[Ribeye Republic]

Just finished trimming and making boxes. I put the butt, ribs and brisket in the XL ziplock labeled for sports equipment.

 

[J&B'sBBQ]

Butts, brisket and ribs are trimmed on Wednesday as well as sauces and injections are made. Chicken is trimmed Thursday so I can weigh and sort in the comfort of my own house. Also, if you pre-trim you have time to find replacement meat if you end up with a disaster (spoil or major shiners/cuts).

We trimmed at a competition once, and it was the worst experience of my life...never again will I trim meat at a competition.

 

[Meat Man]

Yep, always nice just in case there is a problem.

 

[BigTSmoker]

Is it ok to trim your meat and put it in a foil pan for transport and inspection? I was thinking of trimming and then putting the meat in individual foil pans with lids and then place in the cooler until inspection.

 

[Smoke_Signals]

Is it ok to trim your meat and put it in a foil pan for transport and inspection? I was thinking of trimming and then putting the meat in individual foil pans with lids and then place in the cooler until inspection.

Two things i would be concerned about. First, melted ice getting into the pans. But you could put the pan and lid in a big Ziploc bag. Which brings me to my second concern. For meat inspection, i believe they need to see the meat. I could be mistaken on this one.

 

[Willy's Q Shack]

We trim Chicken and Ribs at home before a comp and vacuum pack. The Brisket & Pork we trim on site after meat inspections. Our Vacuum sealer just isn't big enough for us to trim those in advance. Hopefully this season we get a bigger sealer!

 

[Jorge]

Trim at home to avoid surprises. A good friend started trimming a beautiful brisket on Saturday before the Royal Open. He kept trimming, and discovered that it had a wide vein of fat almost all the way through the heart of the flat where his slices would come from. He got another brisket, but it wasn't what he'd have preferred to cook. Live and learn.

 

[erichasaces]

For our second contest we trimmed at home. Felt like suckers for not doing it the first time. Everything will be pretrimmed and vacuum sealed for us from now on.

 

[didisea]

Hefty makes a 2.5 gal zipper bag that works great which you can find at Wal-Mart. Briskets are a little big sometimes to fit, but then we use 2 - 2gal bags, and put them in hotel pans in the ice chest.
I can also put the cam chillers in the cambro to turn it into a cooler too, and then put the briskets in the hotel pans in the cambro.

 

[smoke ninja]

Yes Its convenient but doesnt pretim go against the whole concept.?

 

[BBQ_MAFIA]

Always do Chicken at home. It way easier.

 

[Roast Beast]

Yes Its convenient but doesnt pretim go against the whole concept.?

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