From what I've heard you trim the brisky so that when it's all cooked up & done it will fit the box with a full smoke ring & bark all around each slice. That way you don't fold the slices or cut off any bark or smoke ring. Gives a much better appearance that way.
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Dave Compton
KCBS MasterCBJ # 22569
KCBS BoD Judges' Advocate
Possibly the only judge ever to get an award from a bunch of cooks 
UDS 075 UCB WSM and a bunch of other stuff.
The above post is only my opinion - mine & mine alone.
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