Badly trimmed brisket. Need help.

[Kuniyosh]

I have a large brisket where much of the fat cap has been trimmed back leaving 40 day aged harden meet and areas of fat. if I’m cooking on indirect heat in a kettle using the vortex ring will have a negative effect?

I’m going to render down some of the fat to make some liquid gold which are use on the brisket before I wrap it which I’m hoping will prevent it from drying out.

It’s very frustrating because having told the butchers not to trim the fat off so that I could I’m left to just take whatever it is they give me and I don’t have an opportunity to refuse it as of two days away from a party and there is no other option.

I’m gonna cook it at around 210F to try and avoid drying it out but it’s a beautifully marble piece of meat so I’m hoping that’ll make up for it. There’s almost no way to trim off the dried areas on the fat cap side so I’m having to just rub it and leave it for the next 48 hours.


Anyone ever ever ever had a brisket like this or if anyone has any advice, I’d really appreciate it.

 

[Kuniyosh]

D DieselTech the game plan is good? Just rub the dried fat cap? Concerns the flavour won’t get through,

 

[BigW.]

Are you putting charcoal in the Vortex, or just using the ring for heat protection and adding the coals to the outside in a snake? Not sure the Vortex is needed in this smoke either way. You could also increase the temp. Don't be afraid of 250-275. Since you do not want to trim any dried edges (I probably would) add a mustard binder then season to get the edges a bit moist?

 

[Kuniyosh]

Are you putting charcoal in the Vortex, or just using the ring for heat protection and adding the coals to the outside in a snake? Not sure the Vortex is needed in this smoke either way. You could also increase the temp. Don't be afraid of 250-275. Since you do not want to trim any dried edges (I probably would) add a mustard binder then season to get the edges a bit moist?

I have trimmed dried edgers and the other side is moist and had some visceral fat on which I cut back to get to fresh meat. It’s only the cap that has been left dry after aging. I could wipe off the rub and trim and then re-apply. Trimming just leave no fat at all.

The vortex ring is there as a heat shield and nothing more using snake method. If I trim the dry off I will render down fat based the meat with it pre wrap. Only way to make it work unless someone else has ideas.

 

[tallbm]

I have a large brisket where much of the fat cap has been trimmed back leaving 40 day aged harden meet and areas of fat. if I’m cooking on indirect heat in a kettle using the vortex ring will have a negative effect?

I’m going to render down some of the fat to make some liquid gold which are use on the brisket before I wrap it which I’m hoping will prevent it from drying out.

It’s very frustrating because having told the butchers not to trim the fat off so that I could I’m left to just take whatever it is they give me and I don’t have an opportunity to refuse it as of two days away from a party and there is no other option.

I’m gonna cook it at around 210F to try and avoid drying it out but it’s a beautifully marble piece of meat so I’m hoping that’ll make up for it. There’s almost no way to trim off the dried areas on the fat cap side so I’m having to just rub it and leave it for the next 48 hours.


Anyone ever ever ever had a brisket like this or if anyone has any advice, I’d really appreciate it.

Hi there and welcome!

Maybe going SmokinAl style with it in a pan and liquid added then covered at some point would help this brisket out. He has a post about how he does his briskets like that:

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

I hope this info helps :D

 

[912smoker]

I have a large brisket where much of the fat cap has been trimmed back leaving 40 day aged harden meet and areas of fat. if I’m cooking on indirect heat in a kettle using the vortex ring will have a negative effect?

I’m going to render down some of the fat to make some liquid gold which are use on the brisket before I wrap it which I’m hoping will prevent it from drying out.

It’s very frustrating because having told the butchers not to trim the fat off so that I could I’m left to just take whatever it is they give me and I don’t have an opportunity to refuse it as of two days away from a party and there is no other option.

I’m gonna cook it at around 210F to try and avoid drying it out but it’s a beautifully marble piece of meat so I’m hoping that’ll make up for it. There’s almost no way to trim off the dried areas on the fat cap side so I’m having to just rub it and leave it for the next 48 hours.


Anyone ever ever ever had a brisket like this or if anyone has any advice, I’d really appreciate it.

How did the brisket turn out?

Keith

 

[Kuniyosh]

How did the brisket turn out?

Keith

Was beautiful and tender and juicy. To tender but that’s another problem I will have to work on. Thing stalled on me at 195 for and hour and a half but middle was probing tough. I pulled it an hour later and proved top down and everything was like a knife through warm butter.

Guests loved it and were very happy. The pulled pork was gone before the brisket which was a big thumbs up to JJ’s finishing sauce. I used some liquid gold made on the day to moisten the PP as it warmed. Then drizzled about 8 tbsp of JJ’s over it and hand mixed. Just tasting sweet but the molasses was lost which was okay. Will be testing for the best mix with JJ but everything was perfect. I don’t sleep all night to an alarm failing on my probe so was shattered. Hit the bed with my clothes on and did get up to this morning!

Absolute success so thanks guys.