I'm fairly new to smoking (a couple briskets, ribs and pork butt so far).
I did 2 brisket (full packers) and a couple fatties yesterday for a family party - sorry, no Q pix...
This was the first time I agressively trimmed the fat down to 1/8-1/4" on the flat hoping most of it would melt away leaving the rub bark next to the meat. Unfortunately, there was still enough fat left that I felt I needed to remove it (along w/all that nice bark) before slicing and serving.
Should I have trimmed it even thinner or do most of you just figure on having a little extra fat to remove after cooking?
BTW - there were 10 adults at the family party and 10 young kids (6-12 yrs). We had chicken for the kids assuming they wouldn't appreciate the brisket. HA! All of them tried some brisket and many came back for 2nds and 3rds. The Brisket was a hit from the young to the old - I was mighty pleased :)
I did 2 brisket (full packers) and a couple fatties yesterday for a family party - sorry, no Q pix...
This was the first time I agressively trimmed the fat down to 1/8-1/4" on the flat hoping most of it would melt away leaving the rub bark next to the meat. Unfortunately, there was still enough fat left that I felt I needed to remove it (along w/all that nice bark) before slicing and serving.
Should I have trimmed it even thinner or do most of you just figure on having a little extra fat to remove after cooking?
BTW - there were 10 adults at the family party and 10 young kids (6-12 yrs). We had chicken for the kids assuming they wouldn't appreciate the brisket. HA! All of them tried some brisket and many came back for 2nds and 3rds. The Brisket was a hit from the young to the old - I was mighty pleased :)