How to Smoke Competition Brisket - Part 1: The Trim

[@KIRBBQ]

Great tutorial, TFS! Terry & Stephanie make some great products!

[@ScottHarris-ot7uq]

Very detailed video! Thank you👊

[@lowdownone]

Wow well done. Can see why you need a big brisket for competition, when it’s all said and done, your yield maybe as little 60%. What I do as a home cook is separate the point and flat before wrapping. At that point you can almost just tear them apart.

[@jintheak]

Great info thanks!

[@chefphillipdellpresents]

Excellent video!

[@josephkilleen-ef5kk]

Great video how do you know how long to smoke it after it’s trimmed like that

[@SmokecraftBBQ]

You’ll have to watch Part 2 to find out! 😉

[@katepope1333]

Do you cook multiple briskets for a competition

[@SmokecraftBBQ]

We don’t. The cost is just too great if you’re cooking Wagyu. Plus, most teams don’t have space to cook more than one. Time is also a factor when boxing; trying to go through too much meat can impact your ability to get it all done on time. Focus on one and do your best!