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Unread 05-24-2013, 01:44 PM   #1
grilling24x7
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Default Brisket Packer w/ tons of fat

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
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File Type: jpg brisket2.jpg (29.6 KB, 477 views)
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Unread 05-24-2013, 01:49 PM   #2
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That is a healthy looking Brisket Sounds like you have a good plan Please show progress pics
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Unread 05-24-2013, 02:05 PM   #3
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Sounds like you have a good plan. Keep a little fat on the top, too.

Most trim to 1/4" all the way around.
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Unread 05-24-2013, 02:08 PM   #4
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Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.
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Unread 05-24-2013, 02:28 PM   #5
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Quote:
Originally Posted by AZScott View Post
Huh..... Looks like 2/3's of the flat is gone. It almost looks like a full packer was cut in half.
Agreed!
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Unread 05-24-2013, 02:45 PM   #6
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Quote:
Originally Posted by AZScott View Post
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.
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Unread 05-24-2013, 02:46 PM   #7
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Quote:
Originally Posted by AZScott View Post
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.
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Unread 05-24-2013, 02:52 PM   #8
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Cut off all the HARD fat and trim the SOFT stuff to 1/4"
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Unread 05-24-2013, 02:53 PM   #9
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Quote:
Originally Posted by PatAttack View Post
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.
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Unread 05-24-2013, 03:09 PM   #10
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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.
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Unread 05-24-2013, 03:21 PM   #11
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Quote:
Originally Posted by GrillsGoneWild View Post
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
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Unread 05-24-2013, 03:30 PM   #12
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You should be good. I buy from Roseda all the time. Great beef.
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Unread 05-24-2013, 03:50 PM   #13
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Thanks for the tip on Roseda, I hadn't hard of them before, I'll definitely have to check them out.
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Unread 05-24-2013, 04:11 PM   #14
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Quote:
Originally Posted by Vision View Post
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.
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Unread 05-25-2013, 08:17 PM   #15
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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

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