Brisket Weight

[S.M. Swanny]

I hope I got this in the correct forum.

I have read plenty on the art of cooking brisket and understand that a brisket is done when it is done; however, when I read that a person started with a certain size brisket and then trimmed it is the estimated cooking time on the original weight of the brisket or the trimmed weight? Seems to me it would be on the trimmed weight but I've been wrong on other things and I have no idea the total weight of any fat that may be removed during trimming.

Thanks for any replies.

 

[K Kruger]

On the trimmed weight.

Cooking time is relative to thickness (not very much to weight), meat structure, marbling or its lack and, most important, cooking temp.