MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-13-2016, 11:22 AM   #1
Mikhail
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Default Trimming a packer brisket

I know you want to trim off a lot of teh fat cap and leave some area for smoke and seasoning to get in, but I was surprised to see in a Char Broil video that the cook cut out a most of the fat layer between the flat and the point. Do you do that? I thought you wanted to leave it in to render into the meat?

The video is here if you care to watch. It's about 7 minutes though, so not really necessary.

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Old 09-13-2016, 11:30 AM   #2
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Aaron from Franklins does the same in his PBS video. Its way too much fat to render so no real need to keep it
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Old 09-13-2016, 11:32 AM   #3
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Thanks. I sure as heck don't need to eat any more of it than I have to.
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Old 09-13-2016, 11:34 AM   #4
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My science may be way wrong here, but I think it is the collagens breaking down that really moisten up what you eat. Rather than fat "rendering" down and somehow making the meat juicy. The specks of fat throughout the meat are another matter.

Anyway, that looks like a pretty conventional trim except I have never peeled back the flat from the point to really get in there and remove hard/thick fat. Makes sense, though, and you can then get even more rub in there.
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Old 09-13-2016, 11:36 AM   #5
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I take out that fat pocket also, he left the silver skin on though lol
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Old 09-13-2016, 11:36 AM   #6
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Originally Posted by pigville porkers View Post
I take out that fat pocket also, he left the silver skin on though lol
Whos got time for that..... ;)
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Old 09-13-2016, 11:40 AM   #7
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I trim my fat cat down A LOT, more than normal. I just prefer it this way. The big fat pieces in between the flat and point. I trim it down as close to the meat as possible. All that hard fat is tough to render out. The only fat I visually see normally is the little bit of fat cap I have left
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Old 09-13-2016, 11:47 AM   #8
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Quote:
Originally Posted by pigville porkers View Post
I take out that fat pocket also, he left the silver skin on though lol
I start out thinking this time in gonna get all the silver skin but it never happens.
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Originally Posted by blazinfire View Post
I trim my fat cat down A LOT, more than normal. I just prefer it this way. The big fat pieces in between the flat and point. I trim it down as close to the meat as possible. All that hard fat is tough to render out. The only fat I visually see normally is the little bit of fat cap I have left
This is what I like to do. I don't want people cutting off big chunks of fat. The thinner fat cap turns into a sticky yummy crust.
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Old 09-13-2016, 11:49 AM   #9
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Hey, If I have time to smoke it I sure as heck have time to trim it out right.

I have an extra shelf I can put in my PK. I wonder if I put the brisket on the lower and the trimmed fat cap on the top shelf if that would kind of mop it for me.
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Old 09-13-2016, 12:10 PM   #10
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Quote:
Originally Posted by Mikhail View Post
Hey, If I have time to smoke it I sure as heck have time to trim it out right.

I have an extra shelf I can put in my PK. I wonder if I put the brisket on the lower and the trimmed fat cap on the top shelf if that would kind of mop it for me.
Only one way to find out....
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Old 09-13-2016, 12:34 PM   #11
jason&egla
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I cook the trimmed fat in a separate pan and use it for gravy for the dogs' food. They love it.
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Old 09-13-2016, 12:39 PM   #12
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Originally Posted by Jrogers84 View Post
Only one way to find out....
Word up.
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Old 09-13-2016, 12:41 PM   #13
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I cook the trimmed fat in a separate pan and use it for gravy for the dogs' food. They love it.
Sadly, no dog at this time. Lost our Sheltie a little over a year ago. We do have a cat that has been hanging around, although we are not feeding her. Yesterday she presented me with a mole she had caught. I could get to like this cat.
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Old 09-13-2016, 12:46 PM   #14
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Old 09-13-2016, 01:07 PM   #15
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Originally Posted by pjtexas1 View Post
This is what I like to do. I don't want people cutting off big chunks of fat. The thinner fat cap turns into a sticky yummy crust.
EXACTLY!!!! I learned this by my 3rd brisket. I love the thin fat "sticky crust". Perfect way to describe it
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