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-   -   Fat on the bottom of brisket flat slices (http://www.bbq-brethren.com/forum/showthread.php?t=136236)

grilling24x7 06-18-2012 12:20 PM

Fat on the bottom of brisket flat slices
 
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What do you guys tend to do about the 1/8-1/4 inch (give or take) layer of fat underneath of the brisket flat.

I made some fantastic brisket this weekend (from an untrimmed brisket flat from Costco - see photo!). Two of my guests commented about the little strip of fat at the bottom of each brisket slice.

I loved it b/c I thought it gave it some flavor. But others were seen cutting it off and piling it up.

What's the general thought on this little strip of fat at the bottom of the brisket flat?

Overall everyone loved it but I'm now curious about the fat.

Boshizzle 06-18-2012 12:23 PM

I leave it on while cooking. It's a good heat shield. I trim it off after cooking.

grilling24x7 06-18-2012 12:24 PM

Quote:

Originally Posted by Boshizzle (Post 2098871)
I leave it on while cooking. It's a good heat shield. I trim it off after cooking.

So the trim is before the slicing? I guess you can flip it over, slice the fat off then flip it back and slice the brisket.

Good idea.

Eggspert 06-18-2012 12:25 PM

I think it is a traditional brisket with the fat on the bottom. People are scared of fat. It's BBQ it's not supposed to be healthy. If people don't like the fat, don't eat it.

Bludawg 06-18-2012 12:29 PM

I leave it on and let the eater make the choice To me Fat is Flavor. I used to trim it off but I had a Complaint from a 5" nothing blue haired Widow lady at an event she Chewed my tail but good for removing it. Conclusion let the eater decide. I will trim on request but not as a rule

jasonjax 06-18-2012 12:30 PM

I try to leave a very small amount of it. I also trim it after the cook of course. I think if it is a small enough layer of fat people aren't going to mess with it. If you have a big hunk of it at the bottom then a lot of people will cut it off myself included.

Not so much worried about the health issue, but I don't like the texture/taste of TOO much fat.

LMAJ 06-18-2012 12:55 PM

I leave it on while cooking - I cook on the Egg and am a fat side down king of girl, and I usually leave it on when I slice. I usually trim pretty close before cooking so there isn't usually too much left during slicing.

thirdeye 06-18-2012 01:17 PM

Quote:

Originally Posted by Bludawg (Post 2098881)
I leave it on and let the eater make the choice To me Fat is Flavor. I used to trim it off but I had a Complaint from a 5" nothing blue haired Widow lady at an event she Chewed my tail but good for removing it. Conclusion let the eater decide. I will trim on request but not as a rule

http://img.photobucket.com/albums/v3...DSC02087ra.jpg

I'm with you on this... although on this bite ▲▲ the fat is slightly heavier than I usually leave. My one exception when I do trim it close is when I'm building sandwiches, but I put some point meat on them to make sure they are moist.

http://img.photobucket.com/albums/v3.../DSC00810a.jpg

RX2006JE 06-18-2012 01:46 PM

I flip it after cooing and resting and trim it off

Mo-Dave 06-18-2012 02:27 PM

I am with what Thrideye and Bludawg have said because I will eat a little fat but the rest of my family trim it all off. Why should I have to do all the work for them, unless its for sandwiches.
Dave

---k--- 06-18-2012 02:42 PM

I leave it on to serve and let people deal with it. I figure restaurants don't trim the fat off of steaks. My wife will cut it off on her plate. More power to her. I eat some and pull some off.

Btw, knife and fork with brisket??? :confused:

Mo-Dave 06-18-2012 02:47 PM

Foegot to mention, thats a good looking brisket you got there.
Dave
http://www.bbq-brethren.com/forum/at...1&d=1340036386

HB-BBQ 06-18-2012 03:00 PM

I just leave it on and let folks make their own decision. I agree with Mo-Dave that brisket does look great.

New Pal Frank 06-18-2012 03:13 PM

Fat is where it's at! Leave it on and let the guest decide. If they pull it off, I'm not offended.

Jaskew82 06-18-2012 03:15 PM

I tend to trim it. I don't mind when the fat is threaded into the meat but when its chunks on spots (in this case, the bottom) I am not a fan.


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