Brisket Membrane

[Vince RnQ]

I've been noticing lately that many of the briskets I've purchased have a membrane over the fat cap. While I find it tedious to have to "peel" this layer off I have always found a decent layer of fat underneath. The packer I just finished trimming however did not have much fat under that membrane so I'm left with far less than the 1/4" I like to see.

It is only recently that I've been seeing briskets with this membrane and I'm wondering if anyone else has been encountering the same thing lately.

 

[JamesB]

I've never seen a membrane over the fat cap... got any pics?

James.

 

[Sawdustguy]

I have never seen a membrane. Maybe it is a piece of the cryovac or maybe the brisket has been around a while?

 

[MrSmoker]

I have never seen any membrane on brisket either. BTW Vince did you go to cattle call and introduce yourself yet? I couldn't find it, Welcome to the Brethren.

 

[CajunSmoker]

In the Weber charcoal grilling cookbook on page 238 Jim Minion mentions removing the membrane, but I thought he was talking about the little spots of silver on the meat side.

 

[Vince RnQ]

I know it sounds odd and I don't have any pictures to show at present but I'll be sure to take some the next time I see it. I think it is best described as a "membrane" but it may actually be just a very dense yet thin & tough layer of fat. It is most easily removed by peeling up a corner and then running the tip of a boning knife at the interface between the layer and the softer fat underneath in a fashion similar to how one might remove the kernel.

Cajun, I believe you're right that the likely membrane that Jim Minion is talking about is the silver skin that is on the lean side of the flat. I remove that too.

Again, I'll be sure to take pics next time and post them here.

 

[bbqjoe]

Are we sure we're talking brisket?

 

[Vince RnQ]

Are we sure we're talking brisket?

Let's see...it has a point, a flat, a fat cap, takes what seems like forever to cook, tastes awesome when its finally done...yup, we're talking brisket.

As I said, I know it sounds odd but it is more like a membrane than anything else. I can't imagine that it would render off during cooking considering how tough it is put a knife through it.

 

[Bigmista]

Nothing that I have noticed. Be sure and post a pic the next time you run up on one.

 

[Dustaway]

i believe vision is referring to the silver skin that is on most packer briskets. and yes I try to remove as much as possible without killing myself.

 

[Vince RnQ]

Nope, I'm not talking about the silver skin which is on the lean side of the flat. I'm talking about a very dense yet thin layer of fat that covers the fat cap on some briskets and is very similar to membrane you might find on ribs.

 

[bbqjoe]

I can't begin to tell you how many briskets I've cooked and never seen what you are talking about.
I do know that my briskets are deckel off, whatever that means.
Might be it, I don't know.

 

[QansasjayhawQ]

A quick search on Google shows that "brisket-deckel-off" is another term for just the brisket flat without the upper section which would be the "deckel".

I've never seen a membrane on a brisket either, but I know there's always a first time for everything . . .

 

[KC_Bobby]

Funny, today is the first I'd ever heard of this - and this thread is the second reference to the brisket membrane I've discussed/read today.

 

[jgh1204]

I trimmed up a brisket today for my buckboard brisket and it had something similar. And I have seen it on other briskets.

I would not go to too much trouble taking it off. It renders down.

It's not silver skin, more like gristle

 

[Vince RnQ]

Eureka!!! So you know what I'm talking about!!!

I've always been hesitant to leave it in place simply because is seems to be impermeable and I didn't figure it to be good eats. (Lord, I apologize for the lame cooking show reference and be with the starving Pygmies down there in New Guinea, Amen.)