- Joined
- Apr 2, 2009
- Location
- San...
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).
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).