Originally Posted by MAsQue
Someone suggested to me that I trim the meat before cooking so that it would have the size and configuration that I'm looking for after cooking. In other words, if the brisket is going into a 9 inch turn-in box, trim it so that it is not more than 9 inches across before cooking it, then, after cooking, it will be the right size without looking like the ends were trimmed. This was only a couple of contests ago, so I'm still working on getting this just right.
So that means you slice it from the end, and not a corner, right?