Brisket turning question

Boat-n-BBQ · 03-25-2010, 04:09 PM

This is a noob question, so try and be gentle LoL

When trimming your brisket for turn-in do most of you “leave the fat cap on” the flat and just slice across the grain? I’m new to comp and turn in boxes, but I always figured the fat cap got trimmed off prior to slicing. That’s how I’ve been trimming my briskets for a while and just thought it was a given..

I’ve recently seen brisket turn-ins and the slices still had the fat on the bottom. I thought that was both odd and unappealing! Am I way of base? Is this normal?

kurtsara · 03-25-2010, 04:30 PM

Quote:

Originally Posted by Boat-n-BBQ

This is a noob question, so try and be gentle LoL

When trimming your brisket for turning do most of you “leave the fat cap on” the flat and just slice across the grain? I’m new to comp and turn in boxes, but I always figured the fat cap got trimmed off prior to slicing. That’s how I’ve been trimming my briskets for a while and just thought it was a given..

I’ve recently seen brisket turn-ins and the slices still had the fat on the bottom. I thought that was both odd and unappealing! Am I way of base? Is this normal?

"When trimming your brisket for turning" what is turning?

Smitty250 · 03-25-2010, 04:31 PM

I trim off the fat before turn-in. Others may do something else but I've always trimmed the fat off before slicing.

gtsum · 03-25-2010, 04:31 PM

I am interested in the responses on this one as well...I usually just slice mine and leave em on there, but lately I have been trimming them down quite a bit more (ala myron's method)

Boat-n-BBQ · 03-25-2010, 04:39 PM

I'm a new team, so I don't really know crap and I admit it

I will prob be trimming off the fat cap. That's how I learned and it seem right to me.

Boat-n-BBQ · 03-25-2010, 04:42 PM

Quote:

Originally Posted by kurtsara

"When trimming your brisket for turning" what is turning?

Sorry turn-in. Fixed it

Southern Home Boy · 03-25-2010, 05:07 PM

I trim it prior to cooking. Fat doesn't absorb smoke, only the meat. Likewise with the rub. The flavors of the rub will just sit on top of the fat, but with a good slather and little to no surface fat the rub will actually pull down into the muscle fibers. In a good cooker, you don't really lose anything by pretrimming the fat - imo - and you get a better end result.

BurntFinger_Jason · 03-25-2010, 06:15 PM

We trim the fat away before slicing. The fat has typically rendered down to where you can wipe it away with the side of your thumb, but we also gently scrape away remaining fat with the back edge of the knife.

Boat-n-BBQ · 03-25-2010, 08:12 PM

Quote:

Originally Posted by Southern Home Boy

I trim it prior to cooking. Fat doesn't absorb smoke, only the meat. Likewise with the rub. The flavors of the rub will just sit on top of the fat, but with a good slather and little to no surface fat the rub will actually pull down into the muscle fibers. In a good cooker, you don't really lose anything by pretrimming the fat - imo - and you get a better end result.

Thank for the input, I’ve never tried that.

Quote:

Originally Posted by BurntFinger_Jason

We trim the fat away before slicing. The fat has typically rendered down to where you can wipe it away with the side of your thumb, but we also gently scrape away remaining fat with the back edge of the knife.

Ditto, this is just what I do. Thanks Jason, just wanted to know if I was way off base.

BurntFinger_Jason · 03-25-2010, 08:25 PM

As a contrast to Southern Home Boy, I actually leave the entire fat cap intact. I cook briskets with the fat side down, so the only trimming I do is to remove all the silver skin and small fatty piece from the top side. It will make for a better final appearance if your rub can adhere directly to the meat.

Sawdustguy · 03-26-2010, 12:19 PM

Quote:

Originally Posted by Southern Home Boy

I trim it prior to cooking. Fat doesn't absorb smoke, only the meat. Likewise with the rub. The flavors of the rub will just sit on top of the fat, but with a good slather and little to no surface fat the rub will actually pull down into the muscle fibers. In a good cooker, you don't really lose anything by pretrimming the fat - imo - and you get a better end result.

Most cooks leave the fat cap on and put it in the smoker fat side down to protect the brisket from any direct heat.

Divemaster · 03-26-2010, 12:47 PM

I guess I'm one of the strange ones (yea, like that's news

) but I not only split the point from the flat, I also trim both caps down to about 1/4 inch prior to cooking.

As for slicing, I slice across the grain and put the slices in my box with what ever fat that is remaining (usually not much more than 1/8 inch) down. I just figure that since fat transfers flavor in the mouth this helps.

Jacked UP BBQ · 03-26-2010, 12:55 PM

I do not take the fat off at all prior to cooking. We do however take it all off prior to turn ins.

Big Ugly's BBQ · 03-26-2010, 01:01 PM

Quote:

Originally Posted by Jacked UP BBQ

I do not take the fat off at all prior to cooking. We do however take it all off prior to turn ins.

I do the same, and trim some point fat also, just a little.

chambersuac · 03-26-2010, 01:27 PM

Quote:

Originally Posted by Divemaster

I guess I'm one of the strange ones (yea, like that's news

) but I not only split the point from the flat, I also trim both caps down to about 1/4 inch prior to cooking.

As for slicing, I slice across the grain and put the slices in my box with what ever fat that is remaining (usually not much more than 1/8 inch) down. I just figure that since fat transfers flavor in the mouth this helps.

Jeff, are you saying to separate the point and flat prior to cooking?

03-25-2010, 04:09 PM	#1
Boat-n-BBQ Full Fledged Farker Join Date: 12-06-09 Location: Marietta, GA Downloads: 0 Uploads: 0	Brisket turning question This is a noob question, so try and be gentle LoL When trimming your brisket for turn-in do most of you “leave the fat cap on” the flat and just slice across the grain? I’m new to comp and turn in boxes, but I always figured the fat cap got trimmed off prior to slicing. That’s how I’ve been trimming my briskets for a while and just thought it was a given.. I’ve recently seen brisket turn-ins and the slices still had the fat on the bottom. I thought that was both odd and unappealing! Am I way of base? Is this normal? __________________ Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ Last edited by Boat-n-BBQ; 03-25-2010 at 04:40 PM..

03-25-2010, 04:39 PM	#5
Boat-n-BBQ Full Fledged Farker Join Date: 12-06-09 Location: Marietta, GA Downloads: 0 Uploads: 0	I'm a new team, so I don't really know crap and I admit it I will prob be trimming off the fat cap. That's how I learned and it seem right to me. __________________ Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ

03-25-2010, 05:07 PM	#7
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	I trim it prior to cooking. Fat doesn't absorb smoke, only the meat. Likewise with the rub. The flavors of the rub will just sit on top of the fat, but with a good slather and little to no surface fat the rub will actually pull down into the muscle fibers. In a good cooker, you don't really lose anything by pretrimming the fat - imo - and you get a better end result. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

03-25-2010, 06:15 PM	#8
BurntFinger_Jason Full Fledged Farker Join Date: 10-07-08 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	We trim the fat away before slicing. The fat has typically rendered down to where you can wipe it away with the side of your thumb, but we also gently scrape away remaining fat with the back edge of the knife. __________________ Jason www.burntfingerbbq.com (a work in progress) www.bbqaddicts.com/blog/ Rebel 28 Good-One Rodeo Good-One Open Range 22.5" Weber Kettle

03-25-2010, 08:25 PM	#10
BurntFinger_Jason Full Fledged Farker Join Date: 10-07-08 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	As a contrast to Southern Home Boy, I actually leave the entire fat cap intact. I cook briskets with the fat side down, so the only trimming I do is to remove all the silver skin and small fatty piece from the top side. It will make for a better final appearance if your rub can adhere directly to the meat. __________________ Jason www.burntfingerbbq.com (a work in progress) www.bbqaddicts.com/blog/ Rebel 28 Good-One Rodeo Good-One Open Range 22.5" Weber Kettle

03-25-2010, 04:31 PM	#3
Smitty250 On the road to being a farker Join Date: 02-18-10 Location: Scottsdale, AZ Downloads: 0 Uploads: 0	I trim off the fat before turn-in. Others may do something else but I've always trimmed the fat off before slicing.

03-25-2010, 04:31 PM	#4
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	I am interested in the responses on this one as well...I usually just slice mine and leave em on there, but lately I have been trimming them down quite a bit more (ala myron's method)

03-26-2010, 12:47 PM	#12
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I guess I'm one of the strange ones (yea, like that's news ) but I not only split the point from the flat, I also trim both caps down to about 1/4 inch prior to cooking. As for slicing, I slice across the grain and put the slices in my box with what ever fat that is remaining (usually not much more than 1/8 inch) down. I just figure that since fat transfers flavor in the mouth this helps. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-26-2010, 12:55 PM	#13
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I do not take the fat off at all prior to cooking. We do however take it all off prior to turn ins. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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