The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 09-06-2006, 03:56 PM   #1
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Downloads: 0
Uploads: 0
Default Trimming Brisket for Comps

How much fat do you trim from your briskets ? This is a picture of the first place brisket at New Holland
YankeeBBQ is offline   Reply With Quote


Unread 09-06-2006, 04:02 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

That's pretty much it for us also and our briskie has been doing well.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 09-06-2006, 04:15 PM   #3
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

wow...

i leave it mostly intact, remove all the yellow, or very hard stuff, and even out any deep pockets. try to even the fat cap, thats about it...

But that thar brisket looks naked.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 09-06-2006, 04:37 PM   #4
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

I guess this begs the question of "Why do you trim (or not trim) the fat cap from Brisket".

We used to leave it on, now we remove it almost totally.

Seems that if you put rub on thick fat, it just melts away with the fat. That leaves bare (unspiced) meat, or meat with a layer of nasty fat to present the judges or trim off.
If the fat is trimmed, the rub flavor stays on the meat and is "useful".
We get full bark all around the brisket by removing the fat.

Some say the fat cap (if down) will "cushion" the bottom of the meat That very well may be true on cookers where the heat comes from the bottom. However, we cook on a rotisserie, so the heat is swirling all around--coming from everywhere. Works for us.

So, we find that we get a better product by trimming the fat cap off.

An unexpected side effect is that there is much less useless grease rendering off. Cooker is much easier to keep clean.

This is gonna be a matter of personal preference and will probably vary a lot depending on the cooker.
So, this is just FWIW from my perspective.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 09-06-2006, 05:15 PM   #5
Wine & Swine
Full Fledged Farker
 
Wine & Swine's Avatar
 
Join Date: 08-23-06
Location: Garden City, NY
Downloads: 0
Uploads: 0
Default

Great tips, I guess it is all relative to your smoker?
Wine & Swine is offline   Reply With Quote


Unread 09-06-2006, 05:49 PM   #6
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Last briskets I did were flats. They had a nice creamy white fat cap and not very thick. I just did a mustard base, rubbed them and placed them in the smoker. Came out awesome. When I do full packer briskets, I prep them same as Phil mentioned. If your worrying about the melting fat washing or melting away the rub on top. Sprinkle a bit more rub on the meat when you pull it of your pit. Ive had great luck doing that also. Just dont do it all the time. I like to tweak and expierment when doing things. My guests tell me the meat tastes just fine. Hard for me to judge my own cooking as Im my own worst nighmare. When it comes for me to judge my own Q-uin.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 09-06-2006, 07:22 PM   #7
JohnMcD348
is One Chatty Farker
 
JohnMcD348's Avatar
 
Join Date: 01-27-05
Location: Lakeland, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqbull
Hard for me to judge my own cooking as Im my own worst nighmare. When it comes for me to judge my own Q-uin.
I know what you mean. My wife keeps getting pissed at me becuase she's always telling me how great my ribs are and I always keep telling her what's wrong with them.

I'm still experimenting with the best way for me to cook a brisket. haven't quite mastered my trimming skills yet.
__________________
JTMcD.


We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell



Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians
JohnMcD348 is offline   Reply With Quote


Unread 09-06-2006, 07:28 PM   #8
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Downloads: 0
Uploads: 0
Default

I've taken the fat cap off after cooking, but now I'm going to have to try taking it off before. I like my rub... It should be good stuff!
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is online now   Reply With Quote


Unread 09-06-2006, 07:29 PM   #9
butts
Full Fledged Farker
 
butts's Avatar
 
Join Date: 08-11-06
Location: landrum, sc
Downloads: 0
Uploads: 0
Default

I tend to leave a little more fat cap than the picture illustrates. As Kapn said it depends on the cooker. I cook on a Stump's where all the heat comes from the bottom so I feel that a little more fat helps keep the bottom from drying out. Yes, fat side down for me!

I do also reseason about halfway through my cooking time.
__________________
Stumps GF223CM
Weber WSM and Kettle
CS 570
7' X 14' enclosed trailer
ButtsandBreastts BBQ
Facebook: Butts and Breastts
butts is offline   Reply With Quote


Unread 09-06-2006, 07:33 PM   #10
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by butts
I tend to leave a little more fat cap than the picture illustrates. As Kapn said it depends on the cooker. I cook on a Stump's where all the heat comes from the bottom so I feel that a little more fat helps keep the bottom from drying out. Yes, fat side down for me!

I do also reseason about halfway through my cooking time.
I'd love to see some pics of your Stump's, and learn more about how they work....
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Unread 09-06-2006, 07:35 PM   #11
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

We trim alot of the fat off... leave about 1/8" or so... we also put the fat side down (thanks DrBBQ for that tip) and have done ok with brisket. I have tried a naked brisket and different injections, but have found a little fat makes a difference.
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Unread 09-06-2006, 07:52 PM   #12
Kirk
is One Chatty Farker
 
Kirk's Avatar
 
Join Date: 09-06-05
Location: Langhorne PA
Downloads: 0
Uploads: 0
Default

Wow, that shows what I know. I always do mine like the Poob said. If someone showed me that pic without any description, I'd have said that the cook didn't know what he was doing. First place pretty much rules out that idea though (nice going Steve). Just goes to show, don't knock it 'till you've tried it, even if it flies in the face of conventional wisdom. I can see the advantages of the technique as far as full coverage on the bark but I'm afraid that I'd be able to use that brisket for a skid plate on my truck after it came out of my WSM. I do trim my butts this way to maximize bark since there's not much chance of them drying out.
Any pics of the finished product?
__________________
Backyard All-Stars BBQ Team
"Too much pork for just one fork" - SCOTS
Kirk is offline   Reply With Quote


Unread 09-06-2006, 08:22 PM   #13
we'll smoke u
is Blowin Smoke!

 
we'll smoke u's Avatar
 
Join Date: 07-21-06
Location: Valley, Nebraska
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by butts
I tend to leave a little more fat cap than the picture illustrates. As Kapn said it depends on the cooker. I cook on a Stump's where all the heat comes from the bottom so I feel that a little more fat helps keep the bottom from drying out. Yes, fat side down for me!

I do also reseason about halfway through my cooking time.


I do the same I leave about a 1/8 of a fat cap and cook fat down. I have a home made vertical smoker like a stumps. seams to work good for me.
__________________
Scott Burke
www.wellsmokeubbq.com
www.operationbbqmw.org

KCBS MEMBER #24303
COUNTRY SMOKER 570 PELLET FEEDER
ONE SMALL HOME MADE VERTICAL
WEBER KETTLE GOLD 221/2
WEBER BABYQ
we'll smoke u is offline   Reply With Quote


Unread 09-06-2006, 09:38 PM   #14
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

I trim most all of the "hard" fat off. A 12 pound brisket probably weighs 10 pounds when I'm done trimming. I take off that nasty yellowish fat on the fat cap and all the thick stuff. I trim excessive fat off the top of the flat. I also never bother to season the bottom (fat cap).
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 09-06-2006, 11:25 PM   #15
bob n humble
Knows what a fatty is.
 
bob n humble's Avatar
 
Join Date: 08-12-06
Location: Humble,Texas
Downloads: 0
Uploads: 0
Default

I trim mine down to about 1/8 all over, and cut the fat pockets out as well. When I'm done the flat and the point are just about seperated. I save the trimmings so when I flip it over at about half way done I can put the fat back on. There has been times when I have weighed the trimmings and found that I had reduced the wt. by about a lb.
Bob
bob n humble is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Trimming Meat B4 Comps Sticks&PelletsBBQ Competition BBQ 17 03-06-2010 10:14 AM
Trimming Brisket cbagby64 Q-talk 16 02-04-2010 11:14 PM
Trimming Brisket for A Box Meat Burner Competition BBQ 37 01-27-2009 09:07 PM
Trimming brisket eagle697 Competition BBQ 9 08-22-2008 03:49 PM
Trimming a Brisket???? jacob Q-talk 7 06-22-2008 10:31 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:01 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts