Fat on the bottom of brisket flat slices

grilling24x7 · 06-18-2012, 11:20 AM

What do you guys tend to do about the 1/8-1/4 inch (give or take) layer of fat underneath of the brisket flat.

I made some fantastic brisket this weekend (from an untrimmed brisket flat from Costco - see photo!). Two of my guests commented about the little strip of fat at the bottom of each brisket slice.

I loved it b/c I thought it gave it some flavor. But others were seen cutting it off and piling it up.

What's the general thought on this little strip of fat at the bottom of the brisket flat?

Overall everyone loved it but I'm now curious about the fat.

Boshizzle · 06-18-2012, 11:23 AM

I leave it on while cooking. It's a good heat shield. I trim it off after cooking.

grilling24x7 · 06-18-2012, 11:24 AM

Quote:

Originally Posted by Boshizzle

I leave it on while cooking. It's a good heat shield. I trim it off after cooking.

So the trim is before the slicing? I guess you can flip it over, slice the fat off then flip it back and slice the brisket.

Good idea.

Eggspert · 06-18-2012, 11:25 AM

I think it is a traditional brisket with the fat on the bottom. People are scared of fat. It's BBQ it's not supposed to be healthy. If people don't like the fat, don't eat it.

Bludawg · 06-18-2012, 11:29 AM

I leave it on and let the eater make the choice To me Fat is Flavor. I used to trim it off but I had a Complaint from a 5" nothing blue haired Widow lady at an event she Chewed my tail but good for removing it. Conclusion let the eater decide. I will trim on request but not as a rule

jasonjax · 06-18-2012, 11:30 AM

I try to leave a very small amount of it. I also trim it after the cook of course. I think if it is a small enough layer of fat people aren't going to mess with it. If you have a big hunk of it at the bottom then a lot of people will cut it off myself included.

Not so much worried about the health issue, but I don't like the texture/taste of TOO much fat.

LMAJ · 06-18-2012, 11:55 AM

I leave it on while cooking - I cook on the Egg and am a fat side down king of girl, and I usually leave it on when I slice. I usually trim pretty close before cooking so there isn't usually too much left during slicing.

thirdeye · 06-18-2012, 12:17 PM

Quote:

Originally Posted by Bludawg

I leave it on and let the eater make the choice To me Fat is Flavor. I used to trim it off but I had a Complaint from a 5" nothing blue haired Widow lady at an event she Chewed my tail but good for removing it. Conclusion let the eater decide. I will trim on request but not as a rule

I'm with you on this... although on this bite ▲▲ the fat is slightly heavier than I usually leave. My one exception when I do trim it close is when I'm building sandwiches, but I put some point meat on them to make sure they are moist.

RX2006JE · 06-18-2012, 12:46 PM

I flip it after cooing and resting and trim it off

Mo-Dave · 06-18-2012, 01:27 PM

I am with what Thrideye and Bludawg have said because I will eat a little fat but the rest of my family trim it all off. Why should I have to do all the work for them, unless its for sandwiches.
Dave

---k--- · 06-18-2012, 01:42 PM

I leave it on to serve and let people deal with it. I figure restaurants don't trim the fat off of steaks. My wife will cut it off on her plate. More power to her. I eat some and pull some off.

Btw, knife and fork with brisket???

Mo-Dave · 06-18-2012, 01:47 PM

Foegot to mention, thats a good looking brisket you got there.
Dave

HB-BBQ · 06-18-2012, 02:00 PM

I just leave it on and let folks make their own decision. I agree with Mo-Dave that brisket does look great.

New Pal Frank · 06-18-2012, 02:13 PM

Fat is where it's at! Leave it on and let the guest decide. If they pull it off, I'm not offended.

Jaskew82 · 06-18-2012, 02:15 PM

I tend to trim it. I don't mind when the fat is threaded into the meat but when its chunks on spots (in this case, the bottom) I am not a fan.

06-18-2012, 11:23 AM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I leave it on while cooking. It's a good heat shield. I trim it off after cooking. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

06-18-2012, 11:29 AM	#5
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I leave it on and let the eater make the choice To me Fat is Flavor. I used to trim it off but I had a Complaint from a 5" nothing blue haired Widow lady at an event she Chewed my tail but good for removing it. Conclusion let the eater decide. I will trim on request but not as a rule __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

06-18-2012, 11:55 AM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	I leave it on while cooking - I cook on the Egg and am a fat side down king of girl, and I usually leave it on when I slice. I usually trim pretty close before cooking so there isn't usually too much left during slicing. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

06-18-2012, 01:27 PM	#10
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	I am with what Thrideye and Bludawg have said because I will eat a little fat but the rest of my family trim it all off. Why should I have to do all the work for them, unless its for sandwiches. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

06-18-2012, 01:42 PM	#11
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	I leave it on to serve and let people deal with it. I figure restaurants don't trim the fat off of steaks. My wife will cut it off on her plate. More power to her. I eat some and pull some off. Btw, knife and fork with brisket??? __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

06-18-2012, 11:25 AM	#4
Eggspert On the road to being a farker Join Date: 04-25-12 Location: Willmar, MN Downloads: 0 Uploads: 0	I think it is a traditional brisket with the fat on the bottom. People are scared of fat. It's BBQ it's not supposed to be healthy. If people don't like the fat, don't eat it.

06-18-2012, 11:30 AM	#6
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	I try to leave a very small amount of it. I also trim it after the cook of course. I think if it is a small enough layer of fat people aren't going to mess with it. If you have a big hunk of it at the bottom then a lot of people will cut it off myself included. Not so much worried about the health issue, but I don't like the texture/taste of TOO much fat.

06-18-2012, 12:46 PM	#9
RX2006JE On the road to being a farker Join Date: 07-16-09 Location: Anniston, AL Downloads: 0 Uploads: 0	I flip it after cooing and resting and trim it off

06-18-2012, 01:47 PM	#12
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	Foegot to mention, thats a good looking brisket you got there. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

06-18-2012, 02:00 PM	#13
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	I just leave it on and let folks make their own decision. I agree with Mo-Dave that brisket does look great. __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

06-18-2012, 02:13 PM	#14
New Pal Frank Full Fledged Farker Join Date: 08-04-10 Location: New Palestine IN Downloads: 0 Uploads: 0	Fat is where it's at! Leave it on and let the guest decide. If they pull it off, I'm not offended. __________________ Backwoods Competitor, UDS, Weber OT Gold KCBS CBJ Super Fast Super Accurate [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen, Mavrick 732[/COLOR] Husband & Wife Team (so far) [B][I][COLOR=magenta][U]Hug Hogs Competition BBQ Team[/U] [/COLOR][/I][/B] [B][I][COLOR=black][U]New Palestine IN[/U][/COLOR][/I][/B]

06-18-2012, 02:15 PM	#15
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I tend to trim it. I don't mind when the fat is threaded into the meat but when its chunks on spots (in this case, the bottom) I am not a fan. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired