Untrimmed Brisket

tish

tish

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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.
 
I did that once....the only problem is you end up trimming off all of that teriffic bark you just created.

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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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tom72 said:
I did that once....the only problem is you end up trimming off all of that teriffic bark you just created.
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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. :loco:
 
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...
 
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.
 
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.
 
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 :shock:), I could trim away more.
 
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 :biggrin1:).
 
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.
 
Fat is a fudge factor against your experience level. The less experience you have, the more fat you should leave on the brisket IMHO.
 
yakdung said:
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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Kinda what I'm hoping will work for me. :thumb:
 
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.
 
I never trim my briskets before cooking, unless there is some on the bottom (which I try to avoid when buying). Been cooking for over 25 years, no complaints that I don't have bark alll the way around.
 
mattdean1003 said:
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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It does, doesn't it? Makes my mouth water looking at it. :thumb:

TomB said:
You may want to check out this video series: http://www.howtobbqright.com/trimabrisket.html
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Thank you so much for sharing this. I will be watching them. :wink:

tjus77 said:
I never trim my briskets before cooking, unless there is some on the bottom (which I try to avoid when buying). Been cooking for over 25 years, no complaints that I don't have bark alll the way around.
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Why would you avoid fat on the bottom as opposed to on the top? Would you then cook it with the trimmed side up or down? Trying to get a handle on the whole fat side up/fat side down thing. :confused:
 
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