Serious question.... Can brisket be too juicy?

iamrwnut · 06-12-2015, 12:45 PM

The following pics are of my last brisket.

It was melt in your mouth, but is it too moist? Would that be acceptable for a competition?

THoey1963 · 06-12-2015, 12:49 PM

Looks like it could have used more trimming to get that yellow fat that won't render out. It also looks like I would eat a large amount of it.

Oh, I am not a comp guy, so what do I know.

ButtBurner · 06-12-2015, 12:50 PM

looks like you are cutting it with grain

usually its best to cut against it

smoke ninja · 06-12-2015, 12:51 PM

Yea looks like you have a bit of unrendered fat there. If it wasnt ro rich for you than great. Who cares about comp standards, your cooking for you not judges.

castlepines · 06-12-2015, 12:53 PM

That looks like the point cut with the grain. The point has a bit more fat in it than the flat and is going to be naturally more juicy. I'm not a competition guy so I don't know the answer to that part but if that was a brisket cooked at home I wouldn't be at all disappointed!

iamrwnut · 06-12-2015, 12:55 PM

I have just learned that I should have separated the two cuts a trimmed some of the fat. I started cutting across the grain on the tip but with the grain of the two running opposite ways, without separating them I had to cut half with and half against the grain.

THoey1963 · 06-12-2015, 01:03 PM

Quote:

Originally Posted by ButtBurner

looks like you are cutting it with grain

usually its best to cut against it

Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.

smoke ninja · 06-12-2015, 01:16 PM

Did you rest it?

Sometimes if you cut into it too soon juices will spill out.

iamrwnut · 06-12-2015, 02:08 PM

I rested it in a cooler wrapped in aluminum foil and towels for 3 hours. It was 168 degf when I cut it.

Bludawg · 06-12-2015, 02:31 PM

Only thing I see wrong is I ant eatin you are

I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.

pjtexas1 · 06-12-2015, 02:58 PM

Quote:

Originally Posted by THoey1963

Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.

Spoken like a guy born and raised in Texas!

tortaboy · 06-13-2015, 02:12 AM

No it cannot.

cheez59 · 06-13-2015, 06:09 AM

I'm by no means a brisket expert. Nor do I know much about comps. What I do know is that IMO there is no such thing as "too juicy". I would eat that until I had a hard time breathing.

1buckie · 06-13-2015, 07:46 AM

Quote:

Originally Posted by Bludawg

Only thing I see wrong is I ant eatin you are

I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.

I learned from this guy ^^^^^^

Cook whole, rest, pull the two pieces apart & slice according to each different grain (I still goof up a little even doing that)

EDIT: Forgot to say, looks tremendous......I'd eat all of it, maybe even some of the fattiness.....

Nuco59 · 06-13-2015, 07:48 AM

before I clicked on it, I said "here I am gonna get a face full of brisket pron- putting mine to shame again" I was right- it looks wonderful- I need more practice.

and no- I don't believe one can be "too juicy"

grats!

06-12-2015, 12:45 PM	#1
iamrwnut Knows what a fatty is. Join Date: 04-17-10 Location: Pike Road, Al	Serious question.... Can brisket be too juicy? The following pics are of my last brisket. It was melt in your mouth, but is it too moist? Would that be acceptable for a competition? __________________ GMG Daniel Boone, CG Akorn, 22 Weber Kettle, Weber Q 1000

06-12-2015, 12:49 PM	#2
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks like it could have used more trimming to get that yellow fat that won't render out. It also looks like I would eat a large amount of it. Oh, I am not a comp guy, so what do I know. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

06-12-2015, 12:50 PM	#3
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	looks like you are cutting it with grain usually its best to cut against it __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

06-12-2015, 12:51 PM	#4
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Yea looks like you have a bit of unrendered fat there. If it wasnt ro rich for you than great. Who cares about comp standards, your cooking for you not judges. __________________ Let's all just calm down and smoke a fatty

06-12-2015, 12:55 PM	#6
iamrwnut Knows what a fatty is. Join Date: 04-17-10 Location: Pike Road, Al	I have just learned that I should have separated the two cuts a trimmed some of the fat. I started cutting across the grain on the tip but with the grain of the two running opposite ways, without separating them I had to cut half with and half against the grain. __________________ GMG Daniel Boone, CG Akorn, 22 Weber Kettle, Weber Q 1000

06-12-2015, 12:53 PM	#5
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	That looks like the point cut with the grain. The point has a bit more fat in it than the flat and is going to be naturally more juicy. I'm not a competition guy so I don't know the answer to that part but if that was a brisket cooked at home I wouldn't be at all disappointed!

06-12-2015, 01:16 PM	#8
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Did you rest it? Sometimes if you cut into it too soon juices will spill out. __________________ Let's all just calm down and smoke a fatty

06-12-2015, 02:08 PM	#9
iamrwnut Knows what a fatty is. Join Date: 04-17-10 Location: Pike Road, Al	I rested it in a cooler wrapped in aluminum foil and towels for 3 hours. It was 168 degf when I cut it.

06-12-2015, 02:31 PM	#10
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Only thing I see wrong is I ant eatin you are I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

06-13-2015, 02:12 AM	#12
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	No it cannot.

06-13-2015, 06:09 AM	#13
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	I'm by no means a brisket expert. Nor do I know much about comps. What I do know is that IMO there is no such thing as "too juicy". I would eat that until I had a hard time breathing. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

06-13-2015, 07:48 AM	#15
Nuco59 Babbling Farker Join Date: 08-18-13 Location: Texas	before I clicked on it, I said "here I am gonna get a face full of brisket pron- putting mine to shame again" I was right- it looks wonderful- I need more practice. and no- I don't believe one can be "too juicy" grats!