Toggle sidebar

Brisket: To trim the fat cap or not to trim the fat cap?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
redwood carlos

redwood carlos

Smoking Fanatic
Original poster
Mar 12, 2013
369
29
Redwood City, Ca
I have read on here about this and was hoping to get some help with the brisket I am about to do. It seems to me this brisket has quite the fat cap on it. What say you? Trim or no trim?

brisket.jpg

brisket.jpg


There is a good inch and a half in some spots.
 
Last edited:
I trim a lot of it -- especially the thick hard fat.  I do leave some but probably far less than most.  I also cook VERY LOW and SLOW because brisket is so lean and I don't want it to dry out.
 
Don't know what kind of smoker you have, but if it's a Vertical, like my MES 40, you can trim the really heavy spots. Then punch holes in a foil pan, put the trimmed fat in that pan, and put it on the grill rack above the Brisket. I do this when I double smoke my Hams too.

Bear
 
You can trim down to 1/4 to 1/2" but leave at least a uniform layer. It does help retain moisture...JJ
 
I have only smoked a whole brisket once.  I didn't trim any fat and it turned out quite well.  Here's a link to it: http://www.smokingmeatforums.com/t/137695/first-brisket-on-mes-30-with-ampns

I figure you can always trim it off if you want after it's done.  I have another one going right now.  I'm almost 7 hours in.  I didn't trim any fat off of that one either, but I did cut it in half in order for it to fit in the MES.
 
I like to leave a pretty good layer of fat cap to baste the meat as it renders.  Good luck, and post some pics to let us know how it goes!
 
Bearcarver said:
Don't know what kind of smoker you have, but if it's a Vertical, like my MES 40, you can trim the really heavy spots. Then punch holes in a foil pan, put the trimmed fat in that pan, and put it on the grill rack above the Brisket. I do this when I double smoke my Hams too.

Bear
Click to expand...
Sounds good! How do the drippings affect the bark? I really like that idea.
 
REDWOOD CARLOS said:
Sounds good! How do the drippings affect the bark? I really like that idea.
Click to expand...
Doesn't seem to affect the bark one way or the other.

The first time I did it, I just piled the fat trimmings on the top shelf. Then when the pieces rendered, they got much smaller & fell through the grills.

That's why I went to the foil pan with holes punched in it.

Bear
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Hijack73
Sirloin cap (picanha) pastrami
Replies
6
Views
946
Beef
millerbuilds
millerbuilds
sonnyseattle
Brisket: What if you don't trim the fat?
Replies
5
Views
2K
Beef
normanaj
normanaj
B
Brisket trimming advice
Replies
6
Views
2K
Beef
JLeonard
JLeonard
M
Golden rendered fat on brisket
Replies
10
Views
2K
Beef
Hijack73
Hijack73
912smoker
Super Bowl Tri Tip
Replies
29
Views
1K
Beef
912smoker
912smoker
BGKYSmoker
No Trim Brisket
Replies
16
Views
2K
Beef
BGKYSmoker
BGKYSmoker
fxsales1959
Picanhas throw together.
Replies
8
Views
897
Blowing Smoke Around the Smoker.
Steve H
Steve H
indaswamp
Wait, What?? There's a gland in my Butt!!!!
Replies
13
Views
2K
Sausage
Fueling Around
Fueling Around

Latest posts

Hot Threads

Top Bottom
Back
Clicky