I’ve been seeing 18-20 pounds as recommended for competition- what size do you all prefer?
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competition brisket
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Club Member
- Sep 2016
- 1354
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
I think most competition briskets are 18-20 pounds because they trim the so aggressively and remove a lot more fat and meat than a backyard cook would.
Also a larger brisket will usually give a thicker flat so there is less chance of the flat drying out.
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