MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: Do you like it fatty...or not so much?
I trim the hard fat and let the rest ride. It's delicious! 75 65.22%
I trim as much as I can. I eat meat not fat! 15 13.04%
Depends who I'm cooking for if I trim heavy or not, but I prefer it fatty. 20 17.39%
Depends on who I'm cooking for if I trim or not, but I prefer it well trimmed and not very fatty. 12 10.43%
Multiple Choice Poll. Voters: 115. You may not vote on this poll

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Old 08-03-2015, 06:06 PM   #16
lantern
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Well, it looks like I'm not alone! I especially like the comments about the large chunks of fat on steaks and pork chops.

Between my mother while growing up and the women I've dated or am about to marry there hasn't been many chunks of fat that they've cut off of those cuts that haven't disappeared somehow someway.


And yes, I did make a mistake by leaving out the 1/4-1/8th inch trimmers. I thought it was close to the "depends, but am a lover of fat" option, but its not really close enough.
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Old 08-03-2015, 06:11 PM   #17
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I agree with Brew-in-Que. I am of middle ground.
I love fat, but hard fat leaves and trim down to about ~1/8" on briskets.
I remove the fat cap on pork butts, because I love me some bark.
Steaks let them ride. I love charred fat on my ribeye. Everyone has a steak knife in their hand they can trim.
Ribs: silver skin removed, and trim a little if it is too thick.
I want my burgers fatty and juicy.
Chuckies let'em ride.
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Old 08-03-2015, 06:17 PM   #18
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Yes, I am getting fat. So what's your point?


I will trim the hard stuff and then decide if this particular piece of meat needs any more trimming. If so, I will render the trimmings and use it for a gravy or sauce.

Now you know who I am getting fat!
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Old 08-03-2015, 07:05 PM   #19
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Love the fat!
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Old 08-03-2015, 08:04 PM   #20
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Chris, I am diabetic with no gall bladder, Cindy has a heart condition and no gall bladder. Do I really need to say anymore? Seriously, I will leave some fat on sliced meats to the plate and folks can trim as they like. On pulled meats, I take off the hard stuff and any large areas of fat. After it's done I take out ANY fat while I'm pulling to keep the meat more lean. BTW, any showing of fat in a SCBA box will get a DQ.

When is the date? I have forgotten. Also, where did you decide to go?

Joe
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Old 08-03-2015, 08:16 PM   #21
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Fat, Fat, Fat - Who does not have a strainer can for bacon grease and a mason jar or two?

And Bone Marrow is good stuff!
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Old 08-03-2015, 08:40 PM   #22
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I remove any discolored fat on any cut of meat. For Brisket, I prefer to leave the 1/4" or so of fat on the flat, remove some of the ugly wedge of fat between the flat and point. My second favorite cut of brisket is flat with that layer of fat.

For pork butts, I remove almost all of the surface fat. I don't go nuts, but, they are so fatty, why leave any that I can easily remove.
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Old 08-04-2015, 06:50 AM   #23
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Quote:
Originally Posted by Joe Black View Post
Chris, I am diabetic with no gall bladder, Cindy has a heart condition and no gall bladder. Do I really need to say anymore? Seriously, I will leave some fat on sliced meats to the plate and folks can trim as they like. On pulled meats, I take off the hard stuff and any large areas of fat. After it's done I take out ANY fat while I'm pulling to keep the meat more lean. BTW, any showing of fat in a SCBA box will get a DQ.

When is the date? I have forgotten. Also, where did you decide to go?

Joe
I understand that completely bud! When I had my gall bladder removed years ago it was a VERY eye opening experience after it was done. Combined with my IBS I have learned to position myself close to the bathroom of any place I eat and have general knowledge of the whereabouts of the good bathrooms in most towns I visit. LOL!


The date is October 3rd. And we have decided to go to Spain. It won't be till next year sometime as we save to be able to go.
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Old 08-04-2015, 07:05 AM   #24
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Same as Guerry
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Old 08-04-2015, 08:07 AM   #25
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I trim out the hard stuff and enough between the point & flat to even out the thickness for more even cooking.
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Old 08-04-2015, 08:27 AM   #26
Longbow63
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Trim the hard stuff away on brisket and butts to get my bark and flavors. But I never miss the opportunity to have a season smoked fat coated streak of lean trimming for a snack mid way through the cook!
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Old 08-04-2015, 09:14 AM   #27
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I gave up sex, for fatty foods. Now, I can't even get in my own pants.

(Yeah, Ok. I'm just kidding........about giving up sex.)
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Old 08-04-2015, 11:10 AM   #28
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Quote:
Originally Posted by Big George's BBQ View Post
Same as Guerry
There are not many times you can say this and it NOT be a bad thing.
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Old 08-04-2015, 01:08 PM   #29
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Quote:
Originally Posted by 2dumb2kwit View Post
I gave up sex, for fatty foods. Now, I can't even get in my own pants.

(Yeah, Ok. I'm just kidding........about giving up sex.)
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