What is the proper way to trim a whole packer for WSM - BBQ Central

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Old 06-12-2005, 07:50 PM   #1
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I leave mine as is. But thats just me. I'm to darn lazy to trim it. The fat will melt away is what I figure.
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Old 06-12-2005, 08:44 PM   #2
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I don't know if there is a "proper" way to trim a brisket for BBQ. If I decide to trim one I try to make the fat cap even across the entire surface, taking off only areas of very thick hard white stuff. On a choice cut you might not even want to trim sometimes. Triming really only eliminates excess fat in your finished product.
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Old 06-12-2005, 08:56 PM   #3
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As pappy said you just want to get rid of the excess fat. Trim to approx 1/4" thick. Get rid of any 'hard' fat. I scored the fat on mine in a cross hatch patter but that was just because I wanted to try and get some rub closer to the meat.
Some people 'mark theirs to know the direction of the grain. I don't bother with that.
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Old 06-12-2005, 09:47 PM   #4
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Man leave that good stuff on there for flavor and moisture. I never trim at all, just scoop it off with a spoon before I slice it.
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Old 06-13-2005, 07:43 AM   #5
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I've got to agree with Chris. Trim the fat cap down to 1/4". The last brisket I did had slightly more than that on it and the fat did not render out which meant I had to cut the fat off along with all that great carmelized crust from the rub.
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Old 06-13-2005, 08:10 AM   #6
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The proper way to trim a brisket, is to trim it the way you like it! But I do as Chris suggested, except for the scoring process. Sounds like a good idea though, even if Finney thought about it! 8-[
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Old 06-13-2005, 06:39 PM   #7
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Sometimes I'll trim some fat off the bottom and then put it on top of the brisket for a nice "blanky" effect...doesn't hurt, but not trimming ain't gonna hurt either!
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Old 06-13-2005, 09:07 PM   #8
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I just trim off the real hard stuff. ... as previously mentioned.

The Fat is yer buddy.
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