Just when I thought I was out...

[Jrogers84]

Do you notice any difference in cook time with a trim like this?

 

[sudsandswine]

Brisket looks great after the trim! I like the wood chip plan, may try it in my charcoal summit next cook. How did you go about lighting the kamado?

A single Weber wax cube in the middle, though sometimes I'll use one of those electric hot air deals. If I use it to grill, I almost always go for the knockoff looftlighter.

Do you notice any difference in cook time with a trim like this?

I've never really done a side by side comparison with similar pieces of meat, but I'd have to think it knocks off a little bit not having to heat up that extra couple pounds.

about 3 hours into it in this pic.

 

[LordRiffenstein]

That already looks delicious!!!

 

[sudsandswine]

Brisket turned out pretty decent, not as good as the ones that came off my Shirley last weekend but I got caught up doing the "bedtime routine" with the kiddo and let this one go a little long...not "falling apart" long but maybe 45 minutes past the point I would've liked to pull it. I think it'll still do just fine for a bunch of beer drinkin' bachelor party guys though :thumb:

 

[KevinJ]

I prefer to leave attached, there's still plenty of bark, but I feel like I've gotten better results doing so. I rarely separate so I'm not pulling from a large sample size either.

+1, I prefer to trim briskets the same way.

Nice tutorial and pron.

 

[Cat797]

Nice write up Suds! I never gave any thought to how the trim effects uniform thickness. I was just discussing with the wife that I need to BBQ this weekend so maybe brisket will be on the menu now!

 

[Bigjohnb20]

Thanks for the run down on the brisket trim.
I wanted to comment on the kamado set up with wood chips. I agree this is the best way to do it, I usually run chips or vey small chunks even in the kettle. I just find you get a better/hotter burn since the small pieces go up really well and this ensures a nice thin blue the whole time. I've noticed especially on a kamado, not only do you have the potential for time in between chunks catching as you mention, but I think just the much smaller amount of air flow required to keep a kamado in the 250 range doesn't really support clean combustion of the larger chunks. Same thing running a snake/minion in the kettle. There just isn't enough air to cleanly burn the big chunks. Just my opinion of course but its interesting to see someone else settle on a similar approach.

 

[sudsandswine]

Only took a couple cooks where I was cleaning out the charcoal bowl afterwards and finding chunks left largely unburnt where I thought....maybe there's a better way? I've been pretty happy with this result. It never billows smoke, but it is a constant but light smoke for the duration of the cook.

 

[Hoss]

Very informative and educational post.I would call that a " Brazilian" trim. :thumb:

 

[ShadowDriver]

I would call that a "Brazilian" trim.

... but he only trimmed one of them... not a brazillian of 'em! :shocked: :shock: :crazy:

Agreed - thanks for the pictorial. Hope you fellas destroy that and have a great weekend.

 

[tmb2735]

Thanks for this post! I was just thinking of a brisket cook and how to up my game. The time you took to document this is much appreciated!

 

[Blythewood BBQ'er]

Nice man! Great trim tutorial!

 

[Happy Hapgood]

Excuse me please while I give this thread 5 Stars. Thanks Man!

 

[sudsandswine]

Thanks for this post! I was just thinking of a brisket cook and how to up my game. The time you took to document this is much appreciated!

I always take a bunch of pictures anyway, then all I had to do was mash my finger on the screen and draw some circles, barely took any time :becky:

Good luck on your cook

 

[thirdeye]

Nice pictorial...., agree 100% with using red label brisket & the trim job..., used to do the same routine with chips in my BGE (now using pellets instead)..., and the finished product looks great. Also loved the John Madden-like freehand sketches on the pictures. I've been known to do that as well.... Heheheee.

 

[jakel]

Thanks for posting this tutorial ....bookmarked for my next attempt :thumb: