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Old 04-04-2013, 11:04 PM   #1
aevanlloyd
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Default Fat didn't render

I recently cooked a brisket. I trimmed the fat cap to 1/8 inch and removed all of the other visible fat. After about 10 hours the brisket had an internal temp of 195. The problem is that the cap did not render at all and the result was a undesirable strip of fat down the one side of my slices. I cooked at 250˙ for the entire cook and foiled after about 7 hours.

Any ideas of what I did wrong. I'm thinking next time I'll remove the cap as I really didn't like the visible fat, but I was hoping the fat would render and tenderize the meat.

Any advise is well appreciated.

Evan
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Old 04-04-2013, 11:15 PM   #2
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Cook hotter, & loose the foil> fat don't render well until you get to 300, It's BBQ lean has no place here Fat =Flavor A well rendered fat cap is the sugar cookie.
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Old 04-04-2013, 11:19 PM   #3
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What is your definition of render? If you were hoping the thin layer of fat would completely melt away and crisp up like bacon, that isn't going to happen. You'll have a thin, translucent, gelatinous layer of fat on top, that will melt in your mouth, which is basically what you want. It wouldn't be rendered if it was still white and hard. Did you have tough, hard fat on top even after cooking? If so, are you sure you trimmed it as tight as you thought?
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Old 04-05-2013, 01:21 AM   #4
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nope, fat won't "render" like you are hoping for. most of us don't want it to render anyway. if the fat bothers you just cut it off. as suggested you might wanna up the cooking temp to near 300.
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Old 04-05-2013, 07:30 AM   #5
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You pulled it off at 195F, but didn't say it probed tender. It isn't fully cooked until it probes "like buttah" all over and that can be 200F or even more.
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Old 04-05-2013, 07:50 AM   #6
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
You pulled it off at 195F, but didn't say it probed tender. It isn't fully cooked until it probes "like buttah" all over and that can be 200F or even more.
What he said! Buttah!
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Old 04-05-2013, 07:58 AM   #7
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Some people would not agree with me, but I think that's the best part!! I trim mine to about 1/8" thick just like you, rub it down, and then just enjoy!
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Old 04-05-2013, 08:07 AM   #8
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What you call undiserable most people call flavor.
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Old 04-05-2013, 11:13 AM   #9
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The fat cap on top never completly renders. All brisket I've ever been served has had it on there (unless it was cut off post cook).

My photos from when I went to Franklins in Austin were mostly of Point, so the fat cap doesn't show up. But google found this photo from Franklins:
http://donobbq.blogspot.com/2013/02/...n-brisket.html




Looks like it has fully cooled and is being cut wrong, but you get the picture. See the big fat cap on top.
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Old 04-05-2013, 11:29 AM   #10
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umm ^ that pic is not from franklins. Why do I know? Cuz who has bathroom tile on their serving table in a commercial establishment?

Nope. That's not from Franklin's BBQ. Maybe from the Franklin family home somewhere. It appears to have just been removed from an overnight rest in the fridge. Where is a deli slicer when you need it?

OK, they ordered whole briskets from Franklins according to the blog. But no way that was sliced and served out of a commercial establishment.
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Old 04-05-2013, 11:35 AM   #11
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Quote:
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umm ^ that pic is not from franklins. Why do I know? Cuz who has bathroom tile on their serving table in a commercial establishment?
Looking at the link the brisket was from Franklins, but delivered to someone's home.
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Old 04-05-2013, 11:36 AM   #12
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Quote:
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You'll have a thin, translucent, gelatinous layer of fat on top, that will melt in your mouth
^ This.
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Old 04-05-2013, 11:37 AM   #13
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Quote:
Originally Posted by El Ropo View Post
umm ^ that pic is not from franklins. Why do I know? Cuz who has bathroom tile on their serving table in a commercial establishment?

Nope. That's not from Franklin's BBQ. Maybe from the Franklin family home somewhere. It appears to have just been removed from an overnight rest in the fridge. Where is a deli slicer when you need it?
Just a thought, but maybe the guy bought an entire brisket and took it home?
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Old 04-05-2013, 11:40 AM   #14
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That looks like corned beef you can see the marble lines running through it and it has not been rendered at all, definitely not Frankiln's I've eat there a few times.
This is not Franklin's either It's mine but his looks similar.

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Old 04-05-2013, 11:45 AM   #15
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I didn't think it was Franklins either. But, the dude has a reciept and why would he lie? That is why partly I gave the blog link. I think he refigerated it so he could vac seal it and then is cutting it wrong. The bark didn't look right to me either. But. Like I said.

Let's not get sidetracked here. It was just a picture to demonstate the point. And the point is that the fat cap never gets rendered completely.
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