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Old 06-12-2015, 12:45 PM   #1
iamrwnut
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Default Serious question.... Can brisket be too juicy?

The following pics are of my last brisket.





It was melt in your mouth, but is it too moist? Would that be acceptable for a competition?
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Old 06-12-2015, 12:49 PM   #2
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Looks like it could have used more trimming to get that yellow fat that won't render out. It also looks like I would eat a large amount of it.

Oh, I am not a comp guy, so what do I know.
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Old 06-12-2015, 12:50 PM   #3
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looks like you are cutting it with grain

usually its best to cut against it
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Old 06-12-2015, 12:51 PM   #4
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Yea looks like you have a bit of unrendered fat there. If it wasnt ro rich for you than great. Who cares about comp standards, your cooking for you not judges.
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Old 06-12-2015, 12:53 PM   #5
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That looks like the point cut with the grain. The point has a bit more fat in it than the flat and is going to be naturally more juicy. I'm not a competition guy so I don't know the answer to that part but if that was a brisket cooked at home I wouldn't be at all disappointed!
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Old 06-12-2015, 12:55 PM   #6
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I have just learned that I should have separated the two cuts a trimmed some of the fat. I started cutting across the grain on the tip but with the grain of the two running opposite ways, without separating them I had to cut half with and half against the grain.
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Old 06-12-2015, 01:03 PM   #7
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Quote:
Originally Posted by ButtBurner View Post
looks like you are cutting it with grain

usually its best to cut against it
Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.
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Old 06-12-2015, 01:16 PM   #8
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Did you rest it?

Sometimes if you cut into it too soon juices will spill out.
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Old 06-12-2015, 02:08 PM   #9
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I rested it in a cooler wrapped in aluminum foil and towels for 3 hours. It was 168 degf when I cut it.
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Old 06-12-2015, 02:31 PM   #10
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Only thing I see wrong is I ant eatin you are I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.
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Old 06-12-2015, 02:58 PM   #11
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Quote:
Originally Posted by THoey1963 View Post
Good catch. I usually slice the flat until I start hitting the point, separate the two, and rotate the point to slice it across the grain.
Spoken like a guy born and raised in Texas!
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Old 06-13-2015, 02:12 AM   #12
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No it cannot.
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Old 06-13-2015, 06:09 AM   #13
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I'm by no means a brisket expert. Nor do I know much about comps. What I do know is that IMO there is no such thing as "too juicy". I would eat that until I had a hard time breathing.
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Old 06-13-2015, 07:46 AM   #14
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Quote:
Originally Posted by Bludawg View Post
Only thing I see wrong is I ant eatin you are I'd trim out all the hard fat before cooking. I always un book mine with the back of my knife before slicing against the grain.
I learned from this guy ^^^^^^

Cook whole, rest, pull the two pieces apart & slice according to each different grain (I still goof up a little even doing that)



EDIT: Forgot to say, looks tremendous......I'd eat all of it, maybe even some of the fattiness.....
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Old 06-13-2015, 07:48 AM   #15
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before I clicked on it, I said "here I am gonna get a face full of brisket pron- putting mine to shame again" I was right- it looks wonderful- I need more practice.

and no- I don't believe one can be "too juicy"

grats!
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