Trimming meats for competion!

s2b.bbq · Joined: 22 May 2007 Posts: 6

Hey guys & gals. We're new to the circuit & know we need to trim our ribs, brisket & chicken before cooking. Just not sure of exactly what to do! If anyone has any advice for a new team trying to catch on would be great. Pictures or video would be greatly appreciated! Thanks!!!

Salt Creek Bar-B-Que · Posted: Jul 11 2009 Post subject:

I trim my brisket aggressively, as I wrap it at 160 so I am not worried about it drying out.

Chicken thighs I heard best described as a brownie cut. Each one into a rectangle all the same size. Don't cut the skin though just the meat and then wrap the skin back.

Loin ribs I don't trim, I just take the "skin" off the back.

I hope this helps sorry I don't have pictures. Take these notes for what they are worth, I am not an expert by any means.
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