The Texas BBQ Forum

Quick question for you competition guys, are you separating your brisket (flat/point) before you cook, or separating maybe an hour before you are done cooking, or not separating at all. I am just thinking next time I do a brisket I might separate it while doing my trimming so I can try and keep the same thickness on both, that way I have two options to turn in, am I thinking about this the right way or am I way off LOL.

I start with a 16/18 lb. brisket and trim it down to about 7 lb.'s I take most of the point off leaving only a small portion under my turn in slices. The excess gets frozen for chili or something else later on.
I only do this for competition though at home we cook full packers.

Thanks

Great video thanks for that, also I have another question about brisket's, what length slices do you try to have for example 7", 9" slices by pre cutting/shaping your brisket. I know by the video I watched he used a 7" ruler to lay out his brisket, sorry for the questions.

KCBS and IBCA associations ,you are allowed to trim or block your slices after cooking. I like to pretrim my brisket before cooking to show off the end slices.