sincitydisciple01
Full Fledged Farker
When trimming brisket, does anyone actually trim down the sides to ensure that the brisket slices will never be wider than the turn in box? We have done 4 events over the past 2 years and so we are still feeling the process out. But one thing that we have noticed, is that every once in a while, we get slices that are longer than the box is wide. So, instead of trimming after the fact to make the slices fit in the box, we were wondering if it's better to trim it down before cooking. At the very least, the trimmed off pieces might make for some good burnt ends! Found a pic on Google of an uncooked brisket. Crude white lines on pic below representing where we would trim prior to cooking. Thoughts??? thanks!
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