Brisket: When to trim?

[Three porks]

Yes what is that shiny stuff on your brisket? Sure is purdy!!:clap2:

 

[sitnfat]

I like my slices to take up the whole box so I trim after.

 

[thillin]

prior. Can't trim post cook in IBCA.

Trimming post cook gets a DQ in IBCA.

 

[Bonkers789]

I know I have been dq for it

 

[Bigmista]

Looks like trim before wins

 

[swamprb]

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. :wink:

I trim out packers and seperate the points and try to even out the flats. 2 Flats cook on the top rack of a 22" WSM, points on the lower. Most times the flats will get turned during the cook, but with HH cooks the Brisket edges will sometimes get covered with a strip of foil to keep from getting crispy. I'm striving for that whole smoke ring, but looking over Jimmy Brod's box, I'd give it a 10 and not hesitate to trim after.

 

[fireman_pete]

I trim after. Like others have said, not always sure where the "winning" slice will come from. However, best for us in Brisket has been 8th.....

 

[swamprb]

 

[Bigmista]

See? I was told that curving the slices like that is bad.

 

[Garth57]

See? I was told that curving the slices like that is bad.

Sure looks good though!

 

[swamprb]

See? I was told that curving the slices like that is bad.

That was the last time I did a 10" trim!

 

[Derrick D]

I will be trying that next month.

 

[smokincracker]

I was gonna guess Lakeland.

Royal 2009

 

[smokincracker]

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.

Thanks for all the e-mails and good words on the box...I hope it helps.

 

[ZILLA]

I have no choice, I have to trim before.

 

[Divemaster]

I trim out packers and seperate the points and try to even out the flats. 2 Flats cook on the top rack of a 22" WSM, points on the lower. Most times the flats will get turned during the cook, but with HH cooks the Brisket edges will sometimes get covered with a strip of foil to keep from getting crispy. I'm striving for that whole smoke ring, but looking over Jimmy Brod's box, I'd give it a 10 and not hesitate to trim after.

Same here. Split it, trim it, cook it, send it.

It's just that simple.


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[Ford]

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.

How about showing an FBA box?

 

[Bbq Bubba]

How about showing an FBA box?

Read the entire thread ya old fart. :becky:

 

[Ford]

Nice KCBS box but sure not an FBA box. No garnish in FBA and I know it's presented on a bed of chopped. Just want to see it. 80 and sunny again today. I may be an old fart but at least I have enough common sense to get away from another 9 inches of snow coming your way. Happy shovelling.

Read the entire thread ya old fart. :becky:

 

[Bigdog]

That is one good lookin' box Jimmy.

And tastes good too. He was next to us at the Royal last year and come over with samples.