MMMM.. BRISKET..
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Old 07-28-2012, 07:59 PM   #1
tish
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Default Untrimmed Brisket

In any of the tutorials I've seen, properly trimming the fat from the brisket is usually carefully documented. There have been multiple threads where folks have said they made a mistake by removing too much of the fat. Is there any reason why the brisket couldn't be cooked without trimming, and just cut the fat off afterwards when you go to eat it? Or is that sacrilege? Has anyone done this? Just curious as to the options.
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Old 07-28-2012, 08:01 PM   #2
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I did that once....the only problem is you end up trimming off all of that teriffic bark you just created.




On that one I did trim before cooking, but not enough. Then when I cut the fat off, I lost all of the good stuff with it.
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Old 07-28-2012, 08:05 PM   #3
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Quote:
Originally Posted by tom72 View Post
I did that once....the only problem is you end up trimming off all of that teriffic bark you just created.
Yeah, there is that. Just would hate to go to the expense and time to have it come out dry. There's nothing I hate worse than dried out meat, especially when you're paying through the nose for it. I'm not that big on the bark, anyway. Might be worth it to me to sacrifice bark for juicy.
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Old 07-28-2012, 08:08 PM   #4
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I agree with you on that...once it's dried out it's game over. I always leave too much on when I trim, for that reason. I just hope I get better with trimming as I gain more experience. I do hate losing that bark, though...
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Old 07-28-2012, 08:08 PM   #5
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I just remove the big chunk between the point & flat and trim the rest of the hard stuff to 1/4" more or less. 95% of whats left renders out during the cook.
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Old 07-28-2012, 08:09 PM   #6
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For home 'cue, I usually do not trim the fat. I prefer a nice line of fat in each slice of brisket. For comp, well that is different.
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Old 07-28-2012, 08:14 PM   #7
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I'm thinking maybe if I just trim the really hard stuff, and leave a good layer of what's left, it might be more likely to absolutely come out juicy. Then as I get better at it (chit... I hope I get better at it ), I could trim away more.
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Old 07-28-2012, 08:24 PM   #8
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just remove fat and silver from top leave bottom fat alone best of both worlds
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Old 07-28-2012, 08:27 PM   #9
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Hey Tish ~ I've cooked brisket both ways and I prefer untrimmed. I just take off the loose bits, slather on the rub, and put it in the cooker fat side down (an entirely different debate ).
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Old 07-28-2012, 09:02 PM   #10
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No expert here at anything. I trim my packer briskets down to 1/4# of fat on the outside. I trim off all the yellow fat too. Then I rub them down and let them smoke.
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Old 07-28-2012, 09:58 PM   #11
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Fat is a fudge factor against your experience level. The less experience you have, the more fat you should leave on the brisket IMHO.
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Old 07-28-2012, 10:08 PM   #12
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Quote:
Originally Posted by yakdung View Post
Fat is a fudge factor against your experience level. The less experience you have, the more fat you should leave on the brisket IMHO.
Kinda what I'm hoping will work for me.
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Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
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Old 07-29-2012, 02:25 AM   #13
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Not to throw off topic however post #2's picture of brisket looks amazingly tender and moist. Makes me want to do it even more now.
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Old 07-29-2012, 05:06 AM   #14
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You may want to check out this video series: http://www.howtobbqright.com/trimabrisket.html
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Old 07-29-2012, 06:45 AM   #15
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Quote:
Originally Posted by TomB View Post
You may want to check out this video series: http://www.howtobbqright.com/trimabrisket.html
Think I'll be watching some of these.
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