Mark,
The trim is mostly obvious. If you look at the photo album that I published you'll see the untrimmed vs. trimmed brisket.

Also the following site has a great talk about how this particular team prepares their brisket and has plenty of pictures and explainations.

http://www.thepickledpig.com/f...etition-brisket.html

I rarely trim at all - until after cooking - but tht is not the point of the OP.

Keep in mind that competition cooking is not commercial nor home cooking (but it would be nice if commercial were closer to comp or home cooking!).

In comps the judges will be taking a single bite - that is what one plans for anyway. The effort is to make a statement in that bite. What one might do for a comp is not necessarily what one might do in other circumstances. (Numerous comp teams I know do not cook for themselves the way they cook at comps. Some do.)

That said, I am not a fan of injections for briskets (but I do not comp). I like them - sometimes - for items that will be smoked then cooled and served as sliced meat - for sandwiches, say. Anyway, my point here is that while you may end up liking injected brisket, it is not necessary to do to produce a great tasting finish. there are other mechanisms you can use post cook to do the same thing.