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


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 09-11-2004, 01:39 AM   #1
somebody shut me the fark up.
thillin's Avatar
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default Do you trim a packer brisket?

Do you trim at all, or just use at is from the package? What about the hard fat?
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
thillin is offline   Reply With Quote

Unread 09-11-2004, 07:23 AM   #2
Lives in Spirit
kcquer's Avatar
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0

thillin, there is a hard chunk of fat along one side of the point, I always trim that off, its different than the fat cap fat and doesn't render. Most of the reading I've done also says to trim the fat cap to between 1/8 and 1/4", this would probably help penetration of rub and smoke, I usually don't bother, instead I try to pick one with a thin fat cap in that general range. Packers are kinda messy (lot of waste to cut off before slicing) but totally worth it. When you bite into one of those juicy slices of flat from under the point you'll know why you bothered! :D Phil calls that area of the flat the "part that never makes it to the table" , its good to be the cook! :D :D
kcquer is offline   Reply With Quote

Unread 09-11-2004, 11:43 AM   #3
Quintessential Chatty Farker
tommykendall's Avatar
Join Date: 08-13-03
Location: Long Beach, CA
Downloads: 0
Uploads: 0

What he said
tommykendall is offline   Reply With Quote

Unread 09-11-2004, 01:21 PM   #4
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0

Ditto. If you foil try to save the juices you find in the foil after you cooler the brisket. It's great to use as a base for a sauce for Q, or even steaks you do in the future.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa


Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tutorial - How to Trim a Whole Packer Brisket Mister Bob Q-talk 34 11-29-2011 09:20 PM
How not to trim a brisket Braddog Q-talk 20 11-15-2011 12:59 PM
Brisket: When to trim? Bigmista Competition BBQ 44 02-24-2011 09:04 PM
UDS Brisket Trim DDave Q-talk 17 02-18-2009 02:22 PM
What do I do different with a Packer Brisket? 1_T_Scot Q-talk 4 08-30-2008 05:18 PM

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


All times are GMT -5. The time now is 02:54 PM.

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