Question on trimming spares

Discussion in 'Pork' started by langmotorsports, Jul 25, 2008.

  1. I am going to do my first spares this weekend using the 321 method, i see alot of talk about trimming spares and making munchies, my question is about the trimming, is there a right way to do this? Thanks guys wish me luck im attempting my first brisket, spares and a pork loin for 20 friends sat night!!!
     
  2. Check out this video:

    Burt [​IMG]
     
  3. geek with fire

    geek with fire Master of the Pit OTBS Member

    I can't speak for everyone else, but my feeling on trimming spares is only trim what would otherwise over cook. There are thing portions of the spares that need to come off. Obviously the flap (you'll know it when you see it) needs to come off. Now St Louis ribs are when you take all of the brisket meat off, making it rectangular. By I say nay nay. I just trim the edges of the brisket until the meat on the edge is about the same thickness as the rib meat. Your rib servings are better and everything cooks a the same rate.

    I toss the trimmings in a foil pan. Toss with your favorite rub and add beer to cover. Cook until tender.
     
  4. camocook

    camocook Meat Mopper

    Maybe take the breast bone off,or at least crack it in a couple of places to have more even cooking.
     

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