Traditional vs Competition Style Brisket
Traditional or competition-style? The difference starts long before the brisket hits the smoker. Here’s how each trim works and why the purpose matters more than the cut itself.
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What is the difference between traditional and competition-style brisket?
It depends on how you trim the brisket before it hits the smoker.
Brandon, our general manager at Black’s Barbecue in New Braunfels, breaks down the two trimming styles used across our pits.
Traditional Brisket Trim
Traditional is the trim we use in the restaurant every day. This cut style is efficient and intentional. We trim off the hard fat that won’t render, clean up the fat cap, and round the thin edges so the brisket cooks evenly and develops good bark. The focus is consistency, yield, and a brisket that cooks the same way every time.
Competition-Style Brisket Trim
This trim takes a more aggressive approach—you remove more fat, smooth out rough edges, and shape the brisket into a clean, uniform cut. It’s the go-to for competitions, events, or anything where presentation counts before the brisket even hits the smoker.
Both methods can produce great brisket. The difference isn’t better or worse, but knowing the difference in cuts can help you determine what you want to get out of the cook before you ever light the fire.
Want to get all the details? Watch the full video.