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A judge at the Lockhart cookoff in April called my brisket 'flat' and I've changed my whole trim since
So I've been cooking on a cheap offset for about 4 years now and I always thought my trim was fine. Back in April I entered a small cookoff in Lockhart and one of the judges, an older guy with a beat up UDS, pulled me aside after turn in. He looks at my slices and goes 'your brisket is flat, there's no shape to it.' At first I was kind of annoyed because I got 6th out of 22. But then I actually looked at my slices and he was right, they were all over the place, some thick some thin, no real bark ring going all the way around. Turns out I was trimming too much off the fat cap because I was scared of leaving too much and getting a greasy slice. Now I leave about a quarter inch on the flat and I square up the edges so every slice is uniform. My last cook I got 3rd out of 18 and two people asked me what rub I used. Any of you guys ever get called out at a comp and have it actually make you better? I'm still messing with my point trim.
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