Competition Brisket Flat Slices · $97 · One-time · Unlimited access
With a $300 brisket, you can't afford to make mistakes
You already know what a Wagyu packer costs. You already know the trim is the part you cannot undo. You take off too much, the slices dry out. You leave too much, you're extending cook time. Either way it's Saturday night and your name didn't make the top 10.
Then you drive home. Someone asks how it went. You're the one who has to say it: another weekend, no call, and the balance for that brisket is still on the credit card.
I still get nervous trimming a $300 packer - even after taking 5th place in brisket at The Jack.
Judges don't score the whole packer. They only score six pieces in a 9-inch box. If you're still cooking a packer like it's Sunday dinner, that's why you're not walking.
So let's fix that.
I made a course that walks you through the whole trim so you're not guessing on a $300 packer.
Get it right so you can get a call, $97
What's in the course
Five modules with videos.
- Brisket fundamentals: selecting brisket
- Trimming: separating the flat, shaping the flat
- Injecting and seasoning
- Cooking the flat: smoker setup, smoking, wrapping, resting
- Finishing and turn-in: saucing, slicing, glazing, boxing
One-time payment. Immediate access. Unlimited access.
Get the Brisket Flat course, $97
Who I am
I'm Christie Vanover, head cook for Team Girls Can Grill. Four grand championships, 80-plus top 10 calls, and 5th in brisket at The Jack.
That 5th means I know exactly what the box has to do. How do I know, because I've also judged the Jack 6 times.
And when I'm not judging, I cook meat in a parking lot just like you.
This course is for you if you already compete in KCBS or you train like you do. You want a flat that eats tender and fills the box. You do not want another YouTube trim you cannot put back.
FAQ
How do I get in after I buy?
How long do I have access?
I'm newer to competing. Is this too far ahead?
Is this all four meats?
One meat. One job. The brisket flat.
You already spent the money on the meat. The weekend is already gone if the trim is wrong. I walk you through the whole process so you're not guessing on a $300 packer.
Get the Brisket Flat course, $97