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Old 06-18-2012, 02:28 PM   #16
Found some matches.
str8upnobs's Avatar
Join Date: 06-07-12
Location: Kenton,OH

I always cook and serve as/is as far as the fat goes. Just too much flavor and moistness going to waste if not , and besides w/o all that lovely fat i personally don't believe it turns out quite as "fork tender" .
If you've gone that far in producing a fine piece of meat , let the end user decide how they want it after it's on their plates.After all you're never gonna please everyone , so ya might as well please yourself .
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Old 06-18-2012, 05:28 PM   #17
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Join Date: 05-17-11
Location: Baltimore, Maryland

Ok, thanks for the comments. I think since it was such a little bit of fat at the bottom that its just fine to serve as-is and let the guest decide whether they want to remove it.

Yes, this was really good brisket. Melted in my mouth.

I actually did two flats, I foiled one and smoked the other for 10 hour till 201 internal. the 10 hour one is the one in the picture and was amazing. The foiled one tasted like potroast to me. So I have my method down, for my purposes!
Weber Performer, 18.5" WSM, UDS.
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Thanks from:--->
Old 06-19-2012, 07:53 AM   #18
Texas Turtle
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Join Date: 05-26-09
Location: Fulshear, Texas

The guys who do comps down here usually trim it off with a fillet knife after cooking and before slicing. I usually leave it on unless it's unusually thick. Sometimes I trim of off when I slice if I see one that's too big. Personally, I like a little fat on my brisket.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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Old 06-19-2012, 08:10 AM   #19
Pitmaster T
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Join Date: 04-03-11
Location: Texas

To the original poster.... I think that is the best looking brisket any "on the road to being a farker" member has ever had and frankly better than a lot of people's. I for one make a great brisket but lack the photo skills... I need to brush up on that.

You have done so well....

Don't trim it... or you will meet someone like me who will send it back....

OHHH Black Jesus this looks perfect.... lot going on in this shot.... simplicity yet.... complex things that depict a perfect sliced sandwich. I love Pot salad like this too.

Certified KCBS Judge
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Old 06-19-2012, 08:30 AM   #20
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Join Date: 03-11-12
Location: phoenix,arizona

i love fat on my brisket leave it in it makes the brisket tasty

alan weber smoker,one touch,go anywhere,masterbuilt
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Old 06-19-2012, 08:58 AM   #21
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Join Date: 03-26-08
Location: Virginia

I always leave it.


Medium Spice, Gatorpit Entertainer, Texas Longhorn BYC, UDS, BBQ42, Blackstone, Redhead

Risk is the price you pay for opportunity.

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Old 06-19-2012, 10:53 AM   #22
is One Chatty Farker
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Join Date: 05-08-12
Location: Iowa

I trim mine off, but don't get carried away with it. A little bit is fine, but I don't want 3/8" of fat on there.
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating)
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Old 06-19-2012, 10:58 AM   #23
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Join Date: 12-18-07
Location: Western burbs of Chicago, IL

If it's a competition, I remove most, if not all of it. Otherwise, I'm in the fat=flavor camp!
2 Skinny Cooks Competition Team
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
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brisket, costco, Fat, untrimmed

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