Serious question.... Can brisket be too juicy?

iamrwnut · Jun 12, 2015

The following pics are of my last brisket.

It was melt in your mouth, but is it too moist? Would that be acceptable for a competition?

THoey1963 · Jun 12, 2015

Looks like it could have used more trimming to get that yellow fat that won't render out. It also looks like I would eat a large amount of it.

Oh, I am not a comp guy, so what do I know.

ButtBurner · Jun 12, 2015

looks like you are cutting it with grain

usually its best to cut against it

smoke ninja · Jun 12, 2015

Yea looks like you have a bit of unrendered fat there. If it wasnt ro rich for you than great. Who cares about comp standards, your cooking for you not judges.

castlepines · Jun 12, 2015

That looks like the point cut with the grain. The point has a bit more fat in it than the flat and is going to be naturally more juicy. I'm not a competition guy so I don't know the answer to that part but if that was a brisket cooked at home I wouldn't be at all disappointed!

iamrwnut · Jun 12, 2015

I have just learned that I should have separated the two cuts a trimmed some of the fat. I started cutting across the grain on the tip but with the grain of the two running opposite ways, without separating them I had to cut half with and half against the grain.

THoey1963 · Jun 12, 2015

ButtBurner said:
looks like you are cutting it with grain

usually its best to cut against it

Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.

smoke ninja · Jun 12, 2015

Did you rest it?

Sometimes if you cut into it too soon juices will spill out.

iamrwnut · Jun 12, 2015

I rested it in a cooler wrapped in aluminum foil and towels for 3 hours. It was 168 degf when I cut it.

Bludawg · Jun 12, 2015

Only thing I see wrong is I ant eatin you are:sad: I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.

pjtexas1 · Jun 12, 2015

THoey1963 said:
Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.

Spoken like a guy born and raised in Texas!

tortaboy · Jun 13, 2015

No it cannot.

cheez59 · Jun 13, 2015

I'm by no means a brisket expert. Nor do I know much about comps. What I do know is that IMO there is no such thing as "too juicy". I would eat that until I had a hard time breathing.

1buckie · Jun 13, 2015

Bludawg said:
Only thing I see wrong is I ant eatin you are:sad: I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.

I learned from this guy ^^^^^^

Cook whole, rest, pull the two pieces apart & slice according to each different grain (I still goof up a little even doing that)

EDIT: Forgot to say, looks tremendous......I'd eat all of it, maybe even some of the fattiness.....:clap:

Nuco59 · Jun 13, 2015

before I clicked on it, I said "here I am gonna get a face full of brisket pron- putting mine to shame again" I was right- it looks wonderful- I need more practice.

and no- I don't believe one can be "too juicy"

grats!

Serious question.... Can brisket be too juicy?

iamrwnut

Knows what a fatty is.

THoey1963

somebody shut me the fark up.

ButtBurner

Babbling Farker

smoke ninja

somebody shut me the fark up.

castlepines

is Blowin Smoke!

iamrwnut

Knows what a fatty is.

THoey1963

somebody shut me the fark up.

smoke ninja

somebody shut me the fark up.

iamrwnut

Knows what a fatty is.

Bludawg

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

tortaboy

is Blowin Smoke!

cheez59

Quintessential Chatty Farker

1buckie

Babbling Farker

Nuco59

Babbling Farker

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