How soon should I trim a brisket?

Discussion in 'Meat Selection and Processing' started by adjwis, Jul 14, 2016.

  1. adjwis

    adjwis Newbie

    Greetings to my Smoking Brethren!

    I'm cooking a brisket for a company lunch this coming Monday and I'm wondering how far ahead I should trim and rub it. I know there are varying philosophies relating to prepping and smoking meat so I'll take all the advice anyone is kind enough to offer. Thanks in advance!

    God Bless!

  2. I would just make it work for my schedule. I tend not to use much for a rub with brisket so for me it goes on while the smokr levels out for temperature.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am a Day Before Guy, wrap and rest overnight...JJ
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I do the overnight thing or longer too.

    Lately I have also been putting them in vac bags & then into the fridge.

  5. I'll take care of the trimming and rub early evening the night before, wrap it up and leave it in the fridge over night. It takes me about an hour to get the smoker ready, lit and up to temperature, so I take the brisket out and let it warm up a little while I get the smoker going.

    Good luck!

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