Yet Another Brisket Question

[backporchbbq]

Brisket has always killed us at competitions. When turning in the brisket do you guys trim the fat off, or leave it on. I have heard both ways, brisket adds falvor. I have also heard that judges don't like seeing the fat.

What do you guys think? We need serious help when it comes to brisket.

[frognot]

I'd trim it off.

[barbefunkoramaque]

I swear I do not trim it off... then make videos that show I do...LOL

I like to call it dressing the brisket. but thats just a lie I trim it... not all the fat.

Of course in the end look how I slice it (dull knife) on inch thick...LOL

http://www.youtube.com/watch?v=xQCeXzhWz3U

Heres what a Master says about trimming...I mean he was a master in 1949 and until today. Vince of the Taylor Cafe. Plus he can work all day and not get a spot on him. He talks about seasonings, flipping and fat trim in there somewhere.

Note the faulkner line "the Past is not really dead, its not even past."

http://www.vimeo.com/1614136?pg=embed&sec=1614136

[Against The Grain]

Now that's the way to cook. I like cooking on and eating from those old brick pits. Thanks for the vid Donnie, my grandmother cooked on one in her back yard for years at Sonny's Place.

[The Pickled Pig]

For the flat, we like to leave 1/8" to 1/4" layer fat on the bottom.

[mds2]

I trim all of the fat before I cook it.

[Bbq Bubba]

Trim off the fat before putting it in the box.

[Alexa RnQ]

We've cooked brisket by three radically different methods and different trims, and won each way. So I don't know what to gather from that, except that quality product will do right by you no matter how you pretty it.

[QDoc]

We've cooked brisket by three radically different methods and different trims, and won each way. So I don't know what to gather from that, except that quality product will do right by you no matter how you pretty it.
Amen Sister:wink: