Trimming a brisket early

[SmokedWhisky]

Hi Folks,

I got myself some nice prime briskets to celebrate turning 21 (for the 25th time) this weekend. I normally trim them right before smoking but I was thinking about doing it ahead of time. (sharp knives at 2am after a few beers probably not the best idea). How far ahead of time do y'all normally trim them? I was thinking 12 hours should be fine. Wrap it up and throw it back in fridge until smokin' time.

Thoughts?

 

[normanaj]

I've trimmed mine way ahead of time.I like my brisket to season in the fridge a minimum of overnight.

 

[schlotz]

Not an issue, go for it!

 

[Johnny Ray]

When I was cooking comps I would trim on Tuesday or Wednesday for a Friday night cook. Doesn’t hurt a thing. I think it actually helps a little bit to trim early.

Johnny Ray

 

[SmokedWhisky]

Awesome! Thanks! Planning on doing a little experiment. Going to have one brisky follow the Franklin salt & pepper approach and the other using Harry Soo's rub/inject process. We'll see which one wins.