Brisket times based on pre or post trimmed weight?

When folks recommend cooking times for brisket they mention time per pound but never seem to clarify if it's pre or post trimming. With what comes off a brisket that could be a pretty big difference. And, yes, I know that time isn't the measure to go by, but as I'm still learning it helps to know when that hunk o beef will be closing in in done.
Thanks!


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It doesn't matter really if it's trimmed or not. Cook until about 200IT then probe the flat for tenderness. If it feels tight then let it go longer until the flat probes tender. Don't be concerned with time and temp. Get it close with IT then use the feel of the probe as your guide to when it's tender.