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Pro tip: the first bbq contest I judged taught me a stat about brisket that totally changed my cook times
I judged my first local contest down in Waco a couple months back and the head judge handed us a sheet with box weights from past winners. The average winning brisket turn-in box came in around 6 to 7 pounds trimmed, which shocked me because I always figured bigger was better. He told me most backyard cooks overshoot by 3 or 4 pounds and end up with a dry flat while the point hogs all the heat. I went home and started trimming my packers down closer to 11 pounds total instead of the 14 and 15 pounders I used to grab at the store. My last two cooks held temp way steadier and the slices from the flat stopped tasting like jerky. Curious if any of you weigh your packers before trimming or just eyeball it at the counter.
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