Trimming a Brisket

biggreeneggic · 08-29-2012, 06:22 PM

First, I've never cooked in competition so excuse my ignorance.

I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer?

landarc · 08-29-2012, 06:24 PM

There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work.

boogiesnap · 08-29-2012, 06:24 PM

gotta try both and see what works for you.

BTW, this will be moved.

Big Mike · 08-29-2012, 08:23 PM

Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing

rooftop bbq · 08-30-2012, 01:10 AM

trim all fat off point, keep all fat on fat cap

Swamp Donkeyz BBQ · 08-30-2012, 08:44 AM

Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point.

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08-29-2012, 06:22 PM	#1
biggreeneggic Is lookin for wood to cook with. Join Date: 03-21-12 Location: Indianapolis, IN Downloads: 0 Uploads: 0	Trimming a Brisket First, I've never cooked in competition so excuse my ignorance. I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer? __________________ Working with a Large Big Green Egg and lovin' it

08-29-2012, 06:24 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

08-29-2012, 06:24 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	gotta try both and see what works for you. BTW, this will be moved. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-29-2012, 08:23 PM	#4
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

08-30-2012, 01:10 AM	#5
rooftop bbq On the road to being a farker Join Date: 05-17-10 Location: menifee ca Downloads: 0 Uploads: 0	trim all fat off point, keep all fat on fat cap

08-30-2012, 08:44 AM	#6
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point. Sent from my iPhone using Tapatalk