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I screwed up, need help with brisket

post #1 of 13
Thread Starter 
I had to get my briskit at a different store this week. Well, I wasn't paying attention and just picked up a package. Just opened it to start preparing it when I turned it over and they had trimmed the fat cap off.icon_mad.gif And I can't afford, or have the time, to get another one.

Does anyone have any suggestions so I can save this hunk of meat?
post #2 of 13
Don't worry about a fat cap.
Half the time when I do a brisket I trim pretty much all the fat off and smoke, just make sure you spritz regularly, every 45 minutes is optimal, and that extra bit of fat for basting won't even matter anymore PDT_Armataz_01_34.gif
post #3 of 13
I trim most of the fat off on my briskets. I would not worry about it. Spritz every now and then should be fine. They save you the trimming time. Now you have more time for beer.biggrin.gif
post #4 of 13
Thread Starter 
Thanks guys. I already spritz with apple cider anyways.
post #5 of 13
Yea the first Brisket I got was a flat with little to no fat cap at all and it still came out very juicy. I injected it and foiled it and had tons of juice in my foil when I pulled it out of the cooler. It will be fine. Good luck.
post #6 of 13
Well you dont have a chioce then smoke it and see if you like it. There should be enough fat inside the brisket to keep it moist and good eats. Now I don't trim much fat off of my briskets just the some of the hard fat cap and thats all.
post #7 of 13
Drape a few bacon strips over the top where the fat cap was trimmed -- keeps things moist and oh so flavorful! Happened with one of my briskets last summer, and it turned out great!
post #8 of 13
That is a great suggestion if you are worried about it drying out on you.
post #9 of 13
No worries my friend. Keep it low (under 250°) and slow and cook it to your desired temp.

The bacon idea is a good one. I would also put a pan underneath to catch any drippings and you can add those back when you're done.

Rock out and have fun! Don't sweat it!
post #10 of 13
a pan to catch drippings and mop every 45min. i find good deals on brisket alot and there trimmed pretty similar to what you described and ive never had an issue before. although the bacon sounds like a nice new twist to throw in there.
post #11 of 13
Thread Starter 
I just checked back in since my last post. I already thought about the bacon, I use it when ever I can. Heat is no issue then, I have always done mine at 225. I'm still a little worried since I an fairly new at this, done about for or so. Each one seems to be a little better. I'll report back when it's done.
post #12 of 13
Thread Starter 
Well, despite everything that went wrong it went great. Not sure what happened but the temp reached 171 than dropped down to 158. Propane smoker BTW so not sure why the drop. With company coming over I was never able to reach 190, it was about 170 again when I had no choice to pull it out. I did end up putting a couple pieces of bacon on top.

I'm happy though. Even though I can, and have done better, there was nothing left. They all said it's the best they have ever had. They must have had bad brisket then 'cause I know I'm not the best.
post #13 of 13
Glad to hear things turn out good. Way to stay with a positive attitude.
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