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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 08-29-2012, 07:22 PM   #1
Is lookin for wood to cook with.
Join Date: 03-21-12
Location: Indianapolis, IN
Default Trimming a Brisket

First, I've never cooked in competition so excuse my ignorance.

I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer?
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Old 08-29-2012, 07:24 PM   #2
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There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work.
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Old 08-29-2012, 07:24 PM   #3
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gotta try both and see what works for you.

BTW, this will be moved.
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Old 08-29-2012, 09:23 PM   #4
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Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing

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Old 08-30-2012, 02:10 AM   #5
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trim all fat off point, keep all fat on fat cap
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Old 08-30-2012, 09:44 AM   #6
Swamp Donkeyz BBQ
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Location: Huntsville, Tx

Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point.

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