The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-04-2011, 10:11 AM   #1
hankll
Knows what a fatty is.
 
Join Date: 08-06-11
Location: Hendersonville, TN
Downloads: 0
Uploads: 0
Default Beef Brisket off to the races; Pron heavy

Last night, I trimmed the Beef Brisket. It was 13.54#, and by the time I trimmed the 5.9# of fat off, it didn't look so impressive. Either I trimmed too much or it wasn't a very good cut. I bought it at Sam's Club @ $2.38 a lb. and label says it was Choice Boneless Beef Brisket.

So my question is after trimming that much fat off, did I do it wrong or was it just a bad cut of meat, and mis-labeled Choice, when it should have been something less?

But with all that said, here are the photo's of it being trimmed, and on the smoker.

Finished results yet to be determined!
Attached Images
File Type: jpg Beef Brisket smoking 007.jpg (148.1 KB, 198 views)
File Type: jpg Beef Brisket smoking 009.jpg (149.2 KB, 203 views)
File Type: jpg Beef Brisket smoking 010.jpg (152.5 KB, 199 views)
File Type: jpg Beef Brisket smoking 012.jpg (149.4 KB, 198 views)
File Type: jpg Beef Brisket smoking 001.jpg (150.0 KB, 198 views)
File Type: jpg Beef Brisket smoking 002.jpg (150.3 KB, 202 views)
File Type: jpg Beef Brisket smoking 004.jpg (150.6 KB, 200 views)
hankll is offline   Reply With Quote


Unread 12-04-2011, 10:19 AM   #2
Randbo
is one Smokin' Farker
 
Join Date: 06-06-11
Location: Brookings Oregon
Downloads: 0
Uploads: 0
Default

The choice grade would give you more fat. That is how it works more fat is more tender. Trimming is personal preference. I trim the outside, but leave it in between the flat and the point.I also leave a little more than you did on the outside. You can decide how much you like when you taste the results. You can expect a whole bunch of different opinions on this one. This is just mine.Good luck with your cook.
__________________
3 UDS, One charcoal eating fire breathing home bulit trailer pit,
Randbo is offline   Reply With Quote


Unread 12-04-2011, 10:19 AM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Um....ya.
WAY overtrimmed! Should be fine but foil early or you'll end up with jerky.
Several threads on brisket trimming here but I would advise on NOT trimming until you have your cook perfected.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 12-04-2011, 10:21 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

You also have your probe in the point, move it to the flat or you'll undercook it.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 12-04-2011, 12:12 PM   #5
hankll
Knows what a fatty is.
 
Join Date: 08-06-11
Location: Hendersonville, TN
Downloads: 0
Uploads: 0
Default

Gotcha! Thanks. I looked at the tutorial, and thought I was supposed to carve all the fat out between the point and the flat.....guess I misread that.

Now it is cruising at 250* in foil and moved the probe to the flat as suggested...... internal temp when foiled was 175*
hankll is offline   Reply With Quote


Unread 12-04-2011, 12:45 PM   #6
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Holy crap, how big are your hands



Good luck with the cook. Looking forward to the results.
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Thanks from:--->
Unread 12-04-2011, 01:04 PM   #7
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

i take the hard fat cap off that will not render and leave everything else. Fat = juice = goodness...
gtsum is offline   Reply With Quote


Unread 12-04-2011, 01:20 PM   #8
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I cook hot and fast, and trim almost as much as you did. I leave a little more between the point and flat. I trim all fat cap off of the point, Enough internal fat there.

Good luck!
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 12-04-2011, 01:45 PM   #9
Dallas Dan
is one Smokin' Farker
 
Join Date: 02-28-11
Location: Dallas, Texas
Downloads: 0
Uploads: 0
Default

I only do very light trimming before I cook it. That would be way too much IMHO. Lots of internal fat so you might be alright. Let us know how it turned out.
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
Dallas Dan is offline   Reply With Quote


Unread 12-04-2011, 02:08 PM   #10
hankll
Knows what a fatty is.
 
Join Date: 08-06-11
Location: Hendersonville, TN
Downloads: 0
Uploads: 0
Default

At 5 1/2 hours, it is done! I checked it at 195* still not done, went to 205*, closer, but not quite, so I went on up to 210* and it was tender. I took the foil off for a bit and let it go to crisp up the bark. Then I noticed the internal temp beginning to go back down. When it reached 205* I pulled it. The photo of it on the grill is just before I brought it inside. Letting it rest now.

So what did I learn......the brethren on here saved my A$$ on this one....Thanks for all the quick responses.
Attached Images
File Type: jpg Beef Brisket smoking.jpg (150.8 KB, 137 views)
hankll is offline   Reply With Quote


Unread 12-04-2011, 03:14 PM   #11
hankll
Knows what a fatty is.
 
Join Date: 08-06-11
Location: Hendersonville, TN
Downloads: 0
Uploads: 0
Default

Done and done! Totally moist and tender.....and for the most part, a perfect brisket. Just lucked out, but as I said, the brethren saved it for me!
Attached Images
File Type: jpg Beef Brisket smoking 015.jpg (153.6 KB, 129 views)
hankll is offline   Reply With Quote


Unread 12-04-2011, 03:32 PM   #12
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

Looks real good!
gtsum is offline   Reply With Quote


Unread 12-04-2011, 03:52 PM   #13
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

I'll take 3 sammies! White bread of course!
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 12-04-2011, 04:34 PM   #14
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Outstanding!
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 12-04-2011, 04:42 PM   #15
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

That looks really good! How great to have all the pros looking over your shoulder. Nice save, guys!!!
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Corned Beef Brisky & Spares (Heavy Pron) R2Egg2Q Q-talk 33 03-19-2011 12:34 AM
Glad my Beef Ribs turn out better than my Briskets...(Pron heavy) Groundhog66 Q-talk 32 02-28-2011 11:08 PM
January. Thaw Beef cook pron heavy jestridge Q-talk 20 01-30-2011 11:06 AM
brisket and beef ribs...heavy pron billfish73 Q-talk 16 07-19-2010 07:24 PM
My first attempt at Alchemy (Corned Beef Brisket ---> Pastrami) Pron heavy MattCom Q-talk 7 03-21-2010 10:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts