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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.


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Unread 12-04-2008, 03:29 AM   #1
backporchbbq
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Default Yet Another Brisket Question

Brisket has always killed us at competitions. When turning in the brisket do you guys trim the fat off, or leave it on. I have heard both ways, brisket adds falvor. I have also heard that judges don't like seeing the fat.

What do you guys think? We need serious help when it comes to brisket.
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Unread 12-04-2008, 05:38 AM   #2
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I'd trim it off.
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Unread 12-04-2008, 09:54 AM   #3
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I swear I do not trim it off... then make videos that show I do...LOL

I like to call it dressing the brisket. but thats just a lie I trim it... not all the fat.

Of course in the end look how I slice it (dull knife) on inch thick...LOL

http://www.youtube.com/watch?v=xQCeXzhWz3U

Heres what a Master says about trimming...I mean he was a master in 1949 and until today. Vince of the Taylor Cafe. Plus he can work all day and not get a spot on him. He talks about seasonings, flipping and fat trim in there somewhere.

Note the faulkner line "the Past is not really dead, its not even past."

http://www.vimeo.com/1614136?pg=embed&sec=1614136
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Unread 12-04-2008, 11:15 AM   #4
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Now that's the way to cook. I like cooking on and eating from those old brick pits. Thanks for the vid Donnie, my grandmother cooked on one in her back yard for years at Sonny's Place.
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Unread 12-04-2008, 11:15 AM   #5
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For the flat, we like to leave 1/8" to 1/4" layer fat on the bottom.
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Unread 12-04-2008, 11:24 AM   #6
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I trim all of the fat before I cook it.
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Unread 12-04-2008, 11:28 AM   #7
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Trim off the fat before putting it in the box.
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Unread 12-04-2008, 11:40 AM   #8
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We've cooked brisket by three radically different methods and different trims, and won each way. So I don't know what to gather from that, except that quality product will do right by you no matter how you pretty it.
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Unread 12-04-2008, 11:45 AM   #9
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Quote:
Originally Posted by DivaHerself View Post
We've cooked brisket by three radically different methods and different trims, and won each way. So I don't know what to gather from that, except that quality product will do right by you no matter how you pretty it.

Amen Sister
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