Originally Posted by Meltyface
I'm kinda mad at my butcher today..I pulled the celophane off my brisket today and noticed the butcher cut off 99% of the fat layer, when all I wanted him to do is thin it out a little (it WAS a little too fatty).. Anyone have any tips on how to prevent this meat from becoming to dry? I'm pretty sure I'm going to sear it real good in a hot pan then try injecting it with the broth again tomorrow after I do that. And I may even toss it in a shallow aluminum pan for the first few hours to soak up some of the juices it's going to lose...idk
You might want to consider this alternate method to searing your brisket. Inject it first, overnight, or just prior, whatever, then sear it over hot charcoals immediately before smoking. Many folks have done this to great results. Personally, I have not, but once I get another smaller grill, you better believe I will be doing this!
No need for a fry pan.
Regarding your purchase of a brisket, sounds like you had your butcher cut you a flat. No worries, next time you know to state how much fat cap you want left on, right? Another tip is that you might want to look at buying the "full packer brisket" that comes in the slaughterhouse "cryovac" packaging as an integral unit. It is just the entire brisket, point and flat, mildly trimmed, and packed in a shrink plastic package (the cryovac).
You can save a lot of money by purchasing brisket this way.
You trim it to your liking at home and can separate the point from the flat if you are that kind of smoker.
You shouldn't wory about the brisket being too dry if you follow this thread, as well as any general technique you can find on a "search" here at the SMF. Just type in brisket and you will have more guidance than you can handle.
Relax, this is just meat and the cavemen have been feeding happy cave-families for thousands of years. Smoking is not rocket science. Just do it and enjoy it.
If you need any help, please PM me and I will be glad to help you as you smoke...really. I'll be here.
Good TBS to you!