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-   -   Brisket Packer w/ tons of fat (http://www.bbq-brethren.com/forum/showthread.php?t=161655)

grilling24x7 05-24-2013 01:44 PM

Brisket Packer w/ tons of fat
 
2 Attachment(s)
Hey guys,
I've never seen a brisket with this much fat all over. It's a 15 lber.

My plan is to find the "top" and then trim all the top fat off. Then trim the bottom fat to about 1/4 inch-1/2 inch.

My smoking plan is to smoke this on the UDS for about 7 hours and then foil till completion.

Any suggestions or comments? I've never bought a brisket from this supplier before. They sell amazing dry aged beef so I can only imagine this will be a fantastic brisket, just as long as I can figure out the fat issue.

Thanks,

John

Big George's BBQ 05-24-2013 01:49 PM

That is a healthy looking Brisket Sounds like you have a good plan Please show progress pics

PatAttack 05-24-2013 02:05 PM

Sounds like you have a good plan. Keep a little fat on the top, too.

Most trim to 1/4" all the way around.

AZScott 05-24-2013 02:08 PM

Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.

Johnny_Crunch 05-24-2013 02:28 PM

Quote:

Originally Posted by AZScott (Post 2492412)
Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.

Agreed!

grilling24x7 05-24-2013 02:45 PM

Quote:

Originally Posted by AZScott (Post 2492412)
Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.

Interesting. I'll take better photos tomorrow when I open the pack. It's real hard to see in the pack with the cellphone pic. I can see a flat section for sure but I'm not sure how much.

PatAttack 05-24-2013 02:46 PM

Quote:

Originally Posted by AZScott (Post 2492412)
Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.

On second look, I believe you are correct.

Bludawg 05-24-2013 02:52 PM

Cut off all the HARD fat and trim the SOFT stuff to 1/4"

grilling24x7 05-24-2013 02:53 PM

Quote:

Originally Posted by PatAttack (Post 2492435)
On second look, I believe you are correct.


So this was 15 lbs, you think they cut off some of the flat? Maybe if they didn't it might have been 18-20 lbs?

I did ask for a smaller brisket packer, so perhaps that's what they did.

GrillsGoneWild 05-24-2013 03:09 PM

It looks like you got (and paid for) a bunch of fat that is on the right of the first pic and the left on the second pic. Next time have them trim the hard fat away before ringing it up to pay per pound.
Looking forward to some "undressed" pics.

Bludawg 05-24-2013 03:21 PM

Quote:

Originally Posted by GrillsGoneWild (Post 2492453)
It looks like you got (and paid for) a bunch of fat that is on the right of the first pic and the left on the second pic. Next time have them trim the hard fat away before ringing it up to pay per pound.
Looking forward to some "undressed" pics.

My Pa tole me "Son don't ever let another man handle yur meat" the point is it's cheaper to trim it yourself than it is to pay someone to do it for you. In my neighbor hood that equates to75-125% more per lb for the market trim vs the untrimmed. Untrimmed packers 2.18 trimmed 5.28 lb Chunks of Flat or Point with no fat cap 6.05Lb

Vision 05-24-2013 03:30 PM

You should be good. I buy from Roseda all the time. Great beef.

fsmith 05-24-2013 03:50 PM

Thanks for the tip on Roseda, I hadn't hard of them before, I'll definitely have to check them out.

grilling24x7 05-24-2013 04:11 PM

Quote:

Originally Posted by Vision (Post 2492467)
You should be good. I buy from Roseda all the time. Great beef.


It really is A+ beef. I'm a little disappointed after reading the above thread, but I have to realize that do I have a 15 pound brisket here, it's huge. I can probably still get away with a bunch of great point and a little flat.

Fingers crossed.

grilling24x7 05-25-2013 08:17 PM

I decided to "live blog" the smoking of this wonderful beef brisket.

If you are interested follow me here---> http://www.grilling24x7.com

I just lightly trimmed the fat and got a general plan of where the point and the flat are.

This will be interesting.


John

http://www.grilling24x7.com/roseda_brisket21.jpg


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