Q: Dear Dr. BBQ,
When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at least for the first six to eight hours of cooking.
A: Hello Ford,
I always cook whole briskets, and I don’t trim very much before cooking. I do cut out any big pockets of fat, and I trim any thick places on the fat cap. I don’t attempt to trim to one-half inch because I like that fat on there, and I also don’t want any bald spots that always seem to occur when I try to get too fancy.