COMPETITION BRISKET PART II- BUILDING YOUR TURN-IN BOX

 Ingredients for the Turn-In Box

• Sliced cooked brisket (from Competition Brisket Part I) – often 7–9 uniform slices from the flat, cut about the width of a pencil.

• Burnt ends (optional) – cubed pieces from the point, sauced and glazed.

• Garnish – typically green leaf lettuce, parsley, or cilantro (depending on sanctioning body rules—some do not allow garnish).

• Sauce – light glaze brushed on brisket slices or burnt ends for shine (often thinned competition BBQ sauce).

• Disposable turn-in box – provided by contest reps, often a 9" clamshell foam or plastic box.

Instructions

1. Prepare the Box Base – line the bottom of the box with approved garnish (if allowed by contest rules). Fluff parsley or arrange lettuce to form an even bed.

2. Arrange the Brisket Slices – choose the most uniform, evenly cooked slices from the flat. Place them in a single row, slightly overlapping, near the front or center of the box.

3. Add Burnt Ends (Optional) – arrange neatly in a group, usually in front of or beside the slices. Brush lightly with sauce for appearance.

4. Check Appearance from Judge’s Angle – close the lid halfway and look to ensure meat is level, garnish is tucked in, and nothing is messy or out of place.

5. Wipe the Box Edges – remove sauce smears or garnish bits from the rim.

6. Final Glaze (if desired) – a very light brush of warm sauce to give shine without pooling.

7. Close & Hold for Turn-In – close the lid gently so it doesn’t touch the meat. Keep the box warm until the turn-in window.