New Guy w/ a question

[AggieHunter]

I just found this site today and so far it has provided me w/ yet another reason to sit at the computer and read instead of working. :shock: Lots of good reading though.

So I've got a question for all the "professional" brisket cookers out there...

I've always bought whole briskets and trimmed a little of the fat away, seasoned it up.... blah blah blah.... and have done fairly well w/ them.

Im just curious:
Do yall buy whole briskets or trimmed briskets? For those that buy whole briskets do you trim it? If you trim it do you just trim the hard fat or do you separate the point from the flat and just cook the flat.

I'm not looking for tips on cooking or opinions on fat up or fat down, to wrap or not to wrap, oak/mesquite/pecan/hickory/cedar/pine/bodark/chinaberry wood :D , just want to see what yall buy and how you prepare (trim) it.

Thanks in advance for sharing your info!!

[ezgoin]

I smoke whole packers. I'm basically lazy so I don't trim what the fire is going to render anyway, and I don't separate the point and flat.

[quer]

I usually buy the whole packer and trim it up a little so that it does not take so long to cook. I have recently bought two trimmed briskets that real nice pieces of meat at a real good price.

[Woodman]

Up here, you usually have to special order whole packers. I usually buy 7-9 lb flats.

[HFD26]

I think most on the forum use whole packers if they can get them. Most all cookoffs in Texas require whole packers. I never separate the point from the flat and I trim very lightly. Fat side up or down is a matter of personal preference. I do fat side down because sometimes (not always) fat side up can dry out the meat on the flat. Same with foil, it's your call. The main thing is to maintain your pit temp, and pull it at about 195 internal temp. By the way, what part of the country are you from, and a big welcome to the forum.

[PhotoKirk]

I trim some of the fat cap just to make it easier to slice later.

[Freedbaby]

Whole packers for me, no trimming. I have found that it is less work to trim after the cook than before and the end result is the same......but........I think I hear Gordo's footsteps. He's a big time trimmer!!!

Freedbaby

[TexLaw]

I also cook whole packers, trimmed a bit.


TL

[AggieHunter]

By the way, what part of the country are you from, and a big welcome to the forum.


Originally from El Campo, but living in San Marcos (TX) for another few months. Still cook in cook-offs back home though. Appartments up here make it hard to pull a pit in your driveway and cook for 10 hours :D