Yet Another Brisket Question

backporchbbq · 12-04-2008, 02:29 AM

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.

frognot · 12-04-2008, 04:38 AM

I'd trim it off.

barbefunkoramaque · 12-04-2008, 08:54 AM

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

Against The Grain · 12-04-2008, 10:15 AM

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.

The Pickled Pig · 12-04-2008, 10:15 AM

For the flat, we like to leave 1/8" to 1/4" layer fat on the bottom.

mds2 · 12-04-2008, 10:24 AM

I trim all of the fat before I cook it.

Bbq Bubba · 12-04-2008, 10:28 AM

Trim off the fat before putting it in the box.

Alexa RnQ · 12-04-2008, 10:40 AM

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.

QDoc · 12-04-2008, 10:45 AM

Quote:

Originally Posted by DivaHerself

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

12-04-2008, 02:29 AM	#1
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	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. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

12-04-2008, 04:38 AM	#2
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	I'd trim it off. __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

12-04-2008, 08:54 AM	#3
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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 __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

12-04-2008, 10:15 AM	#4
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	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. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

12-04-2008, 10:15 AM	#5
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	For the flat, we like to leave 1/8" to 1/4" layer fat on the bottom. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

12-04-2008, 10:24 AM	#6
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	I trim all of the fat before I cook it. __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

12-04-2008, 10:28 AM	#7
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Trim off the fat before putting it in the box. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

12-04-2008, 10:40 AM	#8
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	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. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

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