How large ( pounds) brisket do most cooks use in Competition? Do all of them always trim all the fat off?
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I like a 13-15 lb packer. More importantly, the flat being thick and not tapered too much. The only fat I cut out is the kernel or if the flat still has some fat coverage on top....that will go as well.
I'm in the range with Coach.
The real issue is match the size to your flavor/cooking methods AND build a few sample turn in boxes. That will help you know the size. Key is what you put in the box.
I wish I could put 15lb's of my brisket in there, but it just doesn't work.
The real issue is match the size to your flavor/cooking methods AND build a few sample turn in boxes. That will help you know the size. Key is what you put in the box.
I wish I could put 15lb's of my brisket in there, but it just doesn't work.
Yeah, I tend to cook a packer in the same size range as the others, no I don't trim off all the fat.
Like Smokin' was pointing out...a person will learn a system that will work for him and his smoker, that will determine how he goes about preparing and cooking the product. My preparation may not work for your system and so forth.
Key is practicing, keeping good notes and as Smokin' would say,"change one thing at a time".
It also helps to know what your wanting/hoping to turn in. I know what I want, it's just hard to get that dang ole tuff piece of meat to cooperate...LOL!
Like Smokin' was pointing out...a person will learn a system that will work for him and his smoker, that will determine how he goes about preparing and cooking the product. My preparation may not work for your system and so forth.
Key is practicing, keeping good notes and as Smokin' would say,"change one thing at a time".
It also helps to know what your wanting/hoping to turn in. I know what I want, it's just hard to get that dang ole tuff piece of meat to cooperate...LOL!
Aside from the great advice from the others I would add that I trim the width of my flat so that when cooking is all done my slices don't have to be trimmed for length. This manner of trimming provides for a smoke ring around the top and ends of each slice.
Coach,
What is the kernel?
Thanks
What is the kernel?
Thanks
OK I'm not Coach (he's competeing today) but the kernal is a solid wedge of fat, seperating the flat from the point. It's located on the thick end of the packer, on one side.
Many folks figure if you cook larger packers,there can be more of what you wish to go in the box.