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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. |
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07-28-2012, 07:59 PM | #1 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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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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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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07-28-2012, 08:01 PM | #2 |
On the road to being a farker
Join Date: 05-14-12
Location: Phoenix, AZ
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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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Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: Last edited by tom72; 07-28-2012 at 08:05 PM.. Reason: Added photo. |
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07-28-2012, 08:05 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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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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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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07-28-2012, 08:08 PM | #4 |
On the road to being a farker
Join Date: 05-14-12
Location: Phoenix, AZ
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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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Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen: |
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07-28-2012, 08:08 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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07-28-2012, 08:09 PM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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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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07-28-2012, 08:14 PM | #7 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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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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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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07-28-2012, 08:27 PM | #9 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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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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07-28-2012, 10:08 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Kinda what I'm hoping will work for me.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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07-29-2012, 05:06 AM | #14 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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You may want to check out this video series: http://www.howtobbqright.com/trimabrisket.html
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07-29-2012, 06:45 AM | #15 | |
is Blowin Smoke!
Join Date: 05-09-11
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Quote:
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