Need help

jrneal

Newbie

Original poster

May 28, 2017

2

10

• May 28, 2017

• #1

First brisket cook coming up and trying to trim. I have trimmed the fat but there is a large ridge in the meat. Do I cut that ridge out or cook it as is

IMG_2823.JPG

• jrneal
• May 28, 2017

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• May 29, 2017

• #2

That's normal.  Leave it.  I just trim the fat down on the outside.  See below for a diagram of the brisket.

Correction:  NOW I see what you are talking about.  Trim the fat beneath it so it can lay flatter, then tie it down.

brisket_diagram.gif

• noboundaries
• Jan 7, 2015

 

Last edited: May 29, 2017

submariner

Master of the Pit

SMF Premier Member

Apr 24, 2017

1,120

79

Longview, Texas

• May 30, 2017

• #3

Agree with noboundaries.  That is normal leave it.