Trimming the Brisket

When the fat is on the outside of a piece of meat, it does not relate to tenderness. I think the tenderness saying has more to do with internal marbling than outside fat.

I personally trim almost all of the fat from between the point and flat. I also trim some of the outside fat off from the point also. But then I am usually dealing with prime grade brisket so the point is very well marbled. Us your judgement on this.

As to trimming fat on the outside of the flat, I look to see how thick it is and make a decision from there. But you must be very careful if you take any fat off of the flat so as not to trim all the way down to the meat. I would rather trim a little less on the flat than to chance taking too much off.

Hope this helps.

I am no expert and not near the brisket man as is Ribdog, but I personally don't trim my packers. The fat is easily removed after cooking, but I might add, pretty messy!!

I've been a cookin' Brisket since the 60's. Until the internet and contests came along NO ONE ever trimmed a brisket, except the butcher when it cut it for you.

I still don't, with two exceptions.

The only thing I'd look for is to trim off any "yellow" fat if you see it. White fat is good. Trim off any "hard" fat (hard and in like a piece of concrete.

For the fat on the back, don't waste your time trying to trim to 1/4". That's what people do in contests.

1. Slice it up with the fat on it and if it's good most people just eat

2. Remove it before you trim. It will be a jello consistency and it scrapes off with the back of a knife.

Thanks guys! I appreciate the oldtimers giving us newbies great advice. I am having a blast with my smoker and it is fun discovering all the little tricks.

quote:

Originally posted by drcue:
Thanks guys! I appreciate the oldtimers giving us newbies great advice.

Listen here young whipper snapper, who you call old....

You woke me up from my nap...

I meant old time "seasoned" smokers...

quote:

Originally posted by tigerfan:
I am no expert and not near the brisket man as is Ribdog, but I personally don't trim my packers. The fat is easily removed after cooking, but I might add, pretty messy!!

Thanks TF but I learned all I know from the likes of Tom, Fast Eddy and Dr. BBQ on brisket. Not bad teachers to have.

"Experienced folks" invokes a more positive connotation. Much better than "old grizzlies".

Well now,I knew he must be talkin' about Smokin',with that" old timers" comment.

Maybe,what them oldtimers think about trimmin',is why not skip it-until you find a REAL reason.

Comp cooks may,or may not, spend an hour fooling around/trimmin' a packer.

If we are cooking,10,20,30,we don't even think about it.

Cook'em and they clean up much easier.

Just my $0.02