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Old 03-25-2010, 04:09 PM   #1
Boat-n-BBQ
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Question 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?
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Last edited by Boat-n-BBQ; 03-25-2010 at 04:40 PM..
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Old 03-25-2010, 04:30 PM   #2
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Quote:
Originally Posted by Boat-n-BBQ View Post
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?
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Old 03-25-2010, 04:31 PM   #3
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I trim off the fat before turn-in. Others may do something else but I've always trimmed the fat off before slicing.
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Old 03-25-2010, 04:31 PM   #4
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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)
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Old 03-25-2010, 04:39 PM   #5
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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.
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Old 03-25-2010, 04:42 PM   #6
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Originally Posted by kurtsara View Post
"When trimming your brisket for turning" what is turning?
Sorry turn-in. Fixed it
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Old 03-25-2010, 05:07 PM   #7
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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.
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Old 03-25-2010, 06:15 PM   #8
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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.
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Old 03-25-2010, 08:12 PM   #9
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Quote:
Originally Posted by Southern Home Boy View Post
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.

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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.
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Old 03-25-2010, 08:25 PM   #10
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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.
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Old 03-26-2010, 12:19 PM   #11
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Quote:
Originally Posted by Southern Home Boy View Post
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.
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Old 03-26-2010, 12:47 PM   #12
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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.
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Old 03-26-2010, 12:55 PM   #13
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I do not take the fat off at all prior to cooking. We do however take it all off prior to turn ins.
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Old 03-26-2010, 01:01 PM   #14
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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.
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Old 03-26-2010, 01:27 PM   #15
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Quote:
Originally Posted by Divemaster View Post
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?
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