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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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09-13-2016, 11:22 AM | #1 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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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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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-13-2016, 11:30 AM | #2 |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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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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09-13-2016, 11:32 AM | #3 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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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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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-13-2016, 11:34 AM | #4 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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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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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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09-13-2016, 11:36 AM | #5 |
is one Smokin' Farker
Join Date: 01-09-13
Location: pleasantville Iowa
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I take out that fat pocket also, he left the silver skin on though lol
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Rec Tec 700 with cold smoker, Rec Tec BFGi, Rec Tec Bullseyex2, Purple Thermo Pen(fastest one they have) Blackstone 17" and 28" Anova sous vide. etc....:wacko: |
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09-13-2016, 11:40 AM | #7 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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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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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
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09-13-2016, 11:47 AM | #8 | ||
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
Quote:
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09-13-2016, 11:49 AM | #9 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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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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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-13-2016, 12:10 PM | #10 |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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Only one way to find out....
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09-13-2016, 12:39 PM | #12 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-13-2016, 12:41 PM | #13 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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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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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-13-2016, 12:46 PM | #14 |
is one Smokin' Farker
Join Date: 07-03-16
Location: Atlanta, Ga
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09-13-2016, 01:07 PM | #15 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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EXACTLY!!!! I learned this by my 3rd brisket. I love the thin fat "sticky crust". Perfect way to describe it
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