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View Full Version : Trimming/Separating Brisket pre-smoke


chambersuac
07-22-2011, 01:24 PM
Competing Brethren,

I have yet another question before my first competition with a brisket turn in.

How many of you trim your briskets (in length...about turn in box size) BEFORE you smoke it? If you do, is it for a better smoke ring...or something else?

How about separating the point from flat beforehand? Again, if so, why?

Thanks for any help (and all previous advice).

big brother smoke
07-22-2011, 02:05 PM
Dan,

I pre-trim the brisket to fit the turn-in box.

chambersuac
07-22-2011, 02:08 PM
Thanks, Steph...you're the second "expert" that's told me that.
Have you seen my other thread?

Fatback Joe
07-22-2011, 02:08 PM
I don't trim it down (although I have considered it) or separate the point from the flat prior to cooking either.


Also, please note, 5th is the highest I have ever placed in brisket. :icon_blush:

big brother smoke
07-22-2011, 02:14 PM
No expert here, chit, I am thankful to walk when I can, brother!
Reading other thread now.

Stoke&Smoke
07-22-2011, 02:38 PM
We cut ours width wise to fit in the box, so there is bark all around the slice, except where the fat is...smoke ring to, although that's not supposed to be judged:wink:

Only advantage to separating point from flat I can think of is you can start the point earlier, and get both peices done closer to the same time. I usually just cambro the flat when it's ready, and leave the point on, either whole or cubed with some sauce/juice

esselle
07-22-2011, 04:27 PM
I have considered pre trimming the brisket to fit the box but if you do this what size do you pre trim to? Exact box size or should I allow for shrinkage and if so how much should I allow?

txschutte
07-22-2011, 04:39 PM
I have considered pre trimming the brisket to fit the box but if you do this what size do you pre trim to? Exact box size or should I allow for shrinkage and if so how much should I allow?

I have trimmed to about 10" before with great results. With shrinkage, it nests inside the box perfectly. The disposable cutting boards sometimes have a ruler printed to help in trimming.

Ryan Chester
07-22-2011, 04:50 PM
Dan,

I pre-trim the brisket to fit the turn-in box.

Yup.:thumb:

esselle
07-22-2011, 05:17 PM
I have trimmed to about 10" before with great results. With shrinkage, it nests inside the box perfectly. The disposable cutting boards sometimes have a ruler printed to help in trimming.

Excellent thanks very much I will try that.

Meat Burner
07-22-2011, 08:15 PM
Yea, we trim about the box size before cooking.

Harbormaster
07-22-2011, 08:33 PM
I trim to width and separate the point from the flat pre-cook.
I separate only because on an 18.5" WSM the flat is easier to fit on the grate if I do.
Honestly I have only cooked 4 comps, but I have walked in brisket at every one.

chambersuac
07-22-2011, 08:51 PM
Clark...u r my new hero. Lol

txschutte
07-22-2011, 10:22 PM
I trim to width and separate the point from the flat pre-cook.
I separate only because on an 18.5" WSM the flat is easier to fit on the grate if I do.
Honestly I have only cooked 4 comps, but I have walked in brisket at every one.

Walked to the cooler when you didn't hear your name??:boxing:

I kid, I kid!!:becky:

QansasjayhawQ
07-23-2011, 01:05 AM
Man! Is there no end to the things a person can learn around here? No wonder my brisket slices don't fit in the box nicely.

Dang!

Now I know.

Thanks, all! See you on the awards stand . . . heh heh.

:-)

ssbbqguy
07-23-2011, 01:48 PM
I trim just width wise, about ten + inches. The extra length helps keep moisture imo. Steve.

huminie
07-23-2011, 02:00 PM
I trim my brisket so it looks exactly like what I want it to when it is done. I trim the width based on the grain so my slices come out in the exact shape when slicing against the grain. I find the flat doesn't shrink very much at all with my cooking methods.

boogiesnap
07-23-2011, 10:30 PM
also, an important note. trim the flat ALONG THE GRAIN to the width of the box.

that way, when you slice ACROSS THE GRAIN for turn in the width will have been properly guaged.

boogiesnap
07-23-2011, 10:31 PM
I trim my brisket so it looks exactly like what I want it to when it is done. I trim the width based on the grain so my slices come out in the exact shape when slicing against the grain. I find the flat doesn't shrink very much at all with my cooking methods.

don't know how i didn't see this. so, yup, what huminie said. :becky: