Fat on the bottom of brisket flat slices - Page 2

str8upnobs · 06-18-2012, 02:28 PM

I always cook and serve as/is as far as the fat goes. Just too much flavor and moistness going to waste if not , and besides w/o all that lovely fat i personally don't believe it turns out quite as "fork tender" .
If you've gone that far in producing a fine piece of meat , let the end user decide how they want it after it's on their plates.After all you're never gonna please everyone , so ya might as well please yourself

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grilling24x7 · 06-18-2012, 05:28 PM

Ok, thanks for the comments. I think since it was such a little bit of fat at the bottom that its just fine to serve as-is and let the guest decide whether they want to remove it.

Yes, this was really good brisket. Melted in my mouth.

I actually did two flats, I foiled one and smoked the other for 10 hour till 201 internal. the 10 hour one is the one in the picture and was amazing. The foiled one tasted like potroast to me. So I have my method down, for my purposes!

Texas Turtle · 06-19-2012, 07:53 AM

The guys who do comps down here usually trim it off with a fillet knife after cooking and before slicing. I usually leave it on unless it's unusually thick. Sometimes I trim of off when I slice if I see one that's too big. Personally, I like a little fat on my brisket.

Pitmaster T · 06-19-2012, 08:10 AM

To the original poster.... I think that is the best looking brisket any "on the road to being a farker" member has ever had and frankly better than a lot of people's. I for one make a great brisket but lack the photo skills... I need to brush up on that.

You have done so well....

Don't trim it... or you will meet someone like me who will send it back....

OHHH Black Jesus this looks perfect.... lot going on in this shot.... simplicity yet.... complex things that depict a perfect sliced sandwich. I love Pot salad like this too.

jacksedona · 06-19-2012, 08:30 AM

i love fat on my brisket leave it in it makes the brisket tasty

http://thebarbecuemaster.net

armor · 06-19-2012, 08:58 AM

I always leave it.

NickTheGreat · 06-19-2012, 10:53 AM

I trim mine off, but don't get carried away with it. A little bit is fine, but I don't want 3/8" of fat on there.

Stoke&Smoke · 06-19-2012, 10:58 AM

If it's a competition, I remove most, if not all of it. Otherwise, I'm in the fat=flavor camp!

06-18-2012, 05:28 PM	#17
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	Ok, thanks for the comments. I think since it was such a little bit of fat at the bottom that its just fine to serve as-is and let the guest decide whether they want to remove it. Yes, this was really good brisket. Melted in my mouth. I actually did two flats, I foiled one and smoked the other for 10 hour till 201 internal. the 10 hour one is the one in the picture and was amazing. The foiled one tasted like potroast to me. So I have my method down, for my purposes! __________________ Weber Performer, 18.5" WSM, UDS.

06-19-2012, 07:53 AM	#18
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	The guys who do comps down here usually trim it off with a fillet knife after cooking and before slicing. I usually leave it on unless it's unusually thick. Sometimes I trim of off when I slice if I see one that's too big. Personally, I like a little fat on my brisket. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

06-19-2012, 08:10 AM	#19
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	To the original poster.... I think that is the best looking brisket any "on the road to being a farker" member has ever had and frankly better than a lot of people's. I for one make a great brisket but lack the photo skills... I need to brush up on that. You have done so well.... Don't trim it... or you will meet someone like me who will send it back.... OHHH Black Jesus this looks perfect.... lot going on in this shot.... simplicity yet.... complex things that depict a perfect sliced sandwich. I love Pot salad like this too. __________________ Where all the orange women at? instagram youtube tik tok Facebook

06-19-2012, 08:30 AM	#20
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	i love fat on my brisket leave it in it makes the brisket tasty http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

06-19-2012, 08:58 AM	#21
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	I always leave it. __________________ Mike Risk is the price you pay for opportunity. SUPPORT OUR TROOPS!

06-18-2012, 02:28 PM	#16
str8upnobs Found some matches. Join Date: 06-07-12 Location: Kenton,OH	I always cook and serve as/is as far as the fat goes. Just too much flavor and moistness going to waste if not , and besides w/o all that lovely fat i personally don't believe it turns out quite as "fork tender" . If you've gone that far in producing a fine piece of meat , let the end user decide how they want it after it's on their plates.After all you're never gonna please everyone , so ya might as well please yourself .

06-19-2012, 10:53 AM	#22
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	I trim mine off, but don't get carried away with it. A little bit is fine, but I don't want 3/8" of fat on there. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

06-19-2012, 10:58 AM	#23
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	If it's a competition, I remove most, if not all of it. Otherwise, I'm in the fat=flavor camp! __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: