or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › How soon should I trim a brisket?
New Posts  All Forums:Forum Nav:

How soon should I trim a brisket?

post #1 of 5
Thread Starter 

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!

 

ADJ

post #2 of 5
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.
post #3 of 5

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

post #4 of 5

I do the overnight thing or longer too.

 

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

 

Al

post #5 of 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!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › How soon should I trim a brisket?