Trimming a Brisket

biggreeneggic · 08-29-2012, 06:22 PM

First, I've never cooked in competition so excuse my ignorance.

I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer?

landarc · 08-29-2012, 06:24 PM

There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work.

boogiesnap · 08-29-2012, 06:24 PM

gotta try both and see what works for you.

BTW, this will be moved.

Big Mike · 08-29-2012, 08:23 PM

Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing

rooftop bbq · 08-30-2012, 01:10 AM

trim all fat off point, keep all fat on fat cap

Swamp Donkeyz BBQ · 08-30-2012, 08:44 AM

Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point.

Sent from my iPhone using Tapatalk

08-29-2012, 06:22 PM	#1
biggreeneggic Is lookin for wood to cook with. Join Date: 03-21-12 Location: Indianapolis, IN	Trimming a Brisket First, I've never cooked in competition so excuse my ignorance. I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer? __________________ Working with a Large Big Green Egg and lovin' it

08-29-2012, 06:24 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-29-2012, 06:24 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	gotta try both and see what works for you. BTW, this will be moved. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

08-29-2012, 08:23 PM	#4
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

08-30-2012, 01:10 AM	#5
rooftop bbq On the road to being a farker Join Date: 05-17-10 Location: menifee ca	trim all fat off point, keep all fat on fat cap

08-30-2012, 08:44 AM	#6
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point. Sent from my iPhone using Tapatalk