Pig_Farmer
is Blowin Smoke!
So, I am cooking some briskets and butts for a friend of mine. He is having a graduation party for his son. My question is, for those of you that cook for the masses, do you trim prior to cooking or trim after the cook? I took me 5 hours yesterday to trim and inject all the meat. 4 briskets and 7 butts. I'm not the fastest with a knife. I am used to trimming comp style but I didn't go that far with these. My son works for Rudy's BBQ, and he was saying that they don't trim until they are slicing the meat. looking for thoughts and advice for next large cook. Thanks