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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

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Unread 02-17-2011, 10:05 AM   #1
Bigmista
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Default 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...)
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Unread 02-17-2011, 10:35 AM   #2
JD McGee
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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!
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Unread 02-17-2011, 10:41 AM   #3
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Quote:
Originally Posted by jd mcgee View Post
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...
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Unread 02-17-2011, 10:45 AM   #4
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I always trim prior to cooking as well!
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Unread 02-17-2011, 10:46 AM   #5
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We trim prior to cooking so we get smoke ring and bark all the way around.
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Unread 02-17-2011, 11:01 AM   #6
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Quote:
Originally Posted by WhiskeyBentBBQ View Post
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.
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Unread 02-17-2011, 11:15 AM   #7
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prior. Can't trim post cook in IBCA.
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Unread 02-17-2011, 11:21 AM   #8
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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.
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Unread 02-17-2011, 11:44 AM   #9
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Quote:
Originally Posted by moocow View Post
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.
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Unread 02-17-2011, 11:58 AM   #10
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Quote:
Originally Posted by musicmanryann View Post
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?
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Unread 02-17-2011, 12:05 PM   #11
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I trim after.

........but I have never placed higher than 8th in brisket either.
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Unread 02-17-2011, 12:20 PM   #12
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Wink First Place Brisket can come from anywhere on that Packer

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.
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Unread 02-17-2011, 12:25 PM   #13
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I trim before I like the smoke ring all around Also can put rib in that area
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Unread 02-17-2011, 12:27 PM   #14
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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.
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Unread 02-17-2011, 12:36 PM   #15
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Quote:
Originally Posted by smokincracker View Post
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.
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