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Old 07-22-2011, 01:24 PM   #1
chambersuac
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Default Trimming/Separating Brisket pre-smoke

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).
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Old 07-22-2011, 02:05 PM   #2
big brother smoke
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Dan,

I pre-trim the brisket to fit the turn-in box.
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Old 07-22-2011, 02:08 PM   #3
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Thanks, Steph...you're the second "expert" that's told me that.
Have you seen my other thread?
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Old 07-22-2011, 02:08 PM   #4
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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.
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Old 07-22-2011, 02:14 PM   #5
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No expert here, chit, I am thankful to walk when I can, brother!
Reading other thread now.
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Old 07-22-2011, 02:38 PM   #6
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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

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
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Old 07-22-2011, 04:27 PM   #7
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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?
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Old 07-22-2011, 04:39 PM   #8
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Quote:
Originally Posted by esselle View Post
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.
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Old 07-22-2011, 04:50 PM   #9
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Quote:
Originally Posted by big brother smoke View Post
Dan,

I pre-trim the brisket to fit the turn-in box.
Yup.
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Old 07-22-2011, 05:17 PM   #10
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Quote:
Originally Posted by txschutte View Post
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.
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Old 07-22-2011, 08:15 PM   #11
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Yea, we trim about the box size before cooking.
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Old 07-22-2011, 08:33 PM   #12
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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.
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Old 07-22-2011, 08:51 PM   #13
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Clark...u r my new hero. Lol
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Old 07-22-2011, 10:22 PM   #14
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Quote:
Originally Posted by Harbormaster View Post
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??

I kid, I kid!!
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Old 07-23-2011, 01:05 AM   #15
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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.

:-)
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