Brisket: When to trim?

Bigmista · 02-17-2011, 10:05 AM

We all know that if you slice brisket across the grain, the slices will be too long for the box. Here's the question: Do you trim the sides of your brisket before or after you cook it and why?

(Awaiting the next great BBQ debate...)

JD McGee · 02-17-2011, 10:35 AM

I trim my briskets 1 inch wider than the turn in box...about 10 inches so that it will be the perfect size for the box after cooking. Plust it looks really cool with the smoke ring all around!

ClayHill · 02-17-2011, 10:41 AM

Quote:

Originally Posted by jd mcgee

i trim my briskets 1 inch wider than the turn in box...about 10 inches so that it will be the perfect size for the box after cooking. Plust it looks really cool with the smoke ring all around!

+1...

matthew burt · 02-17-2011, 10:45 AM

I always trim prior to cooking as well!

WhiskeyBentBBQ · 02-17-2011, 10:46 AM

We trim prior to cooking so we get smoke ring and bark all the way around.

Bbq Bubba · 02-17-2011, 11:01 AM

Quote:

Originally Posted by WhiskeyBentBBQ

We trim prior to cooking so we get smoke ring and bark all the way around.

I agree.

I dont see this as much of a debate as it is common sense.

thillin · 02-17-2011, 11:15 AM

prior. Can't trim post cook in IBCA.

moocow · 02-17-2011, 11:21 AM

We trim before we cook but this past weekend one of the thinner edges was a bit overdone and starting to crumble so I cut about 1" of that side. Would have rather not done that but it did not hurt our scores in my oppinion.

musicmanryann · 02-17-2011, 11:44 AM

Quote:

Originally Posted by moocow

We trim before we cook but this past weekend one of the thinner edges was a bit overdone and starting to crumble so I cut about 1" of that side. Would have rather not done that but it did not hurt our scores in my oppinion.

Yep. If you have flat that has even thickness throughout than this is usually not a problem. However, almost all the briskets we use taper towards the edges and typically get overcooked. We therefore trim after, but in a way so as to make it not look as if we have done so.

monty3777 · 02-17-2011, 11:58 AM

Quote:

Originally Posted by musicmanryann

We therefore trim after, but in a way so as to make it not look as if we have done so.

I'm afraid this is not enough information for me to understand what method you are using. Could you please elaborate and provide pictures and step by step commentary ASAP?

Fatback Joe · 02-17-2011, 12:05 PM

I trim after.

........but I have never placed higher than 8th in brisket either.

smokincracker · 02-17-2011, 12:20 PM

You just never know where that best slice is going to come from on that slab of beef. I trim my slices after I slice the whole brisket and find the money slice before trying to fit them to the box.

Big George's BBQ · 02-17-2011, 12:25 PM

I trim before I like the smoke ring all around Also can put rib in that area

Jacked UP BBQ · 02-17-2011, 12:27 PM

We trim after also. We do remove all silverskin and other sharty looking pieces before. But the more meat you cook, the better selection you will have to choose from.

WhiskeyBentBBQ · 02-17-2011, 12:36 PM

Quote:

Originally Posted by smokincracker

You just never know where that best slice is going to come from on that slab of beef. I trim my slices after I slice the whole brisket and find the money slice before trying to fit them to the box.

That is one good lookin' box Jimmy.

View Poll Results: Do you trim the sides of your brisket before or after you cook it?
I trim before.	81	72.97%
I trim after.	30	27.03%
Voters: 111. You may not vote on this poll

02-17-2011, 10:05 AM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Brisket: When to trim? We all know that if you slice brisket across the grain, the slices will be too long for the box. Here's the question: Do you trim the sides of your brisket before or after you cook it and why? (Awaiting the next great BBQ debate...) __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

02-17-2011, 10:45 AM	#4
matthew burt Full Fledged Farker Join Date: 09-13-07 Location: Lincoln, Ne Downloads: 0 Uploads: 0	I always trim prior to cooking as well! __________________ Matt Burt Phat Jacks BBQ team 2 Stumps Platinum 5 (husker red) Backwoods Professionall custom mobile pit Traeger Jr, WSM new custom built insulated firebox offset

02-17-2011, 10:46 AM	#5
WhiskeyBentBBQ Full Fledged Farker Join Date: 01-17-10 Location: Lakeland, FL Downloads: 0 Uploads: 0	We trim prior to cooking so we get smoke ring and bark all the way around. __________________ Chad - Whiskey Bent BBQ

02-17-2011, 11:15 AM	#7
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	prior. Can't trim post cook in IBCA. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

02-17-2011, 10:35 AM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I trim my briskets 1 inch wider than the turn in box...about 10 inches so that it will be the perfect size for the box after cooking. Plust it looks really cool with the smoke ring all around!

02-17-2011, 11:21 AM	#8
moocow is One Chatty Farker Join Date: 07-31-08 Location: Belton, mo Downloads: 0 Uploads: 0	We trim before we cook but this past weekend one of the thinner edges was a bit overdone and starting to crumble so I cut about 1" of that side. Would have rather not done that but it did not hurt our scores in my oppinion. __________________ -Shane Petzold- -MooCow BBQ team- -President of Operation BBQ Relief- -www.moocowbbq.com- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-BLUE Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -Haulmark Competition trailer-

02-17-2011, 12:05 PM	#11
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	I trim after. ........but I have never placed higher than 8th in brisket either. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

02-17-2011, 12:25 PM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I trim before I like the smoke ring all around Also can put rib in that area

02-17-2011, 12:27 PM	#14
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	We trim after also. We do remove all silverskin and other sharty looking pieces before. But the more meat you cook, the better selection you will have to choose from. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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