Brisket totally BUTCHERED!

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BXMurphy

Meat Mopper
Original poster
★ Lifetime Premier ★
Jan 12, 2022
212
222
Methuen, Massachusetts
My lovely 15 pound brisket ($88 bucks) yielded 6.5 pounds ($13.62/lb.) of usable meat after hacking off the fat.

Either I was taken for a ride when I bought the meat or I can't trim meat to save my life. Ugh!

Murph
 
  • Haha
Reactions: negolien
yeah, ya gotta check them over. There are threads on SMF on how to pick the best brisket in the meat locker. I actually have a brisket trimmed up on the counter now...seasoned up, ready to hit the smokehouse @10pm.

It was a 14.6# brisket trimmed down to around 13.5# I left about 3/8" of fat on it and cut out 3/4 of the fat between the flat and the point.
IMG_20220220_201926.jpg

IMG_20220220_203229.jpg
 
My lovely 15 pound brisket ($88 bucks) yielded 6.5 pounds ($13.62/lb.) of usable meat after hacking off the fat.

Either I was taken for a ride when I bought the meat or I can't trim meat to save my life. Ugh!

Murph
Hard to imagine it had 8.5 lbs of fat out of 15 lbs.
 
  • Like
Reactions: BXMurphy
Ive never had a brisket where I've had to trim more than 2lb. I like mine in the 17lb range. 15 after trim

Yeah, it was a drag, too, because I read up on how there is a flat and a point and how to separate them. The point was all fat. Almost like I was missing the point part. Just a sliver of meat above the mid-seam of fat. Not even worth separating. Blah.

Hah! $13 buck and change per pound for brisket when I got done with it...

What's that they say?... anything worth doing is worth doing badly... until I get it right. Learn. Practice!
 
  • Like
Reactions: bauchjw
A lot of fat left on or off?

I tried getting all of it off... especially that one knob that was hard and thick, not gelatinous.
I don't recommend trimming all the fat off. You want to leave some on to protect the meat from the heat and to baste the meat. I trim like Aaron and leave 1/4-3/8" of fat on the outside where I can. Now the layer between the point and the flat you can trim almost all out....but be careful because the point has a lot of fat heavily marbled within it.
 
Last edited:
  • Like
Reactions: TNJAKE and BXMurphy
Yeah, it was a drag, too, because I read up on how there is a flat and a point and how to separate them. The point was all fat. Almost like I was missing the point part. Just a sliver of meat above the mid-seam of fat. Not even worth separating. Blah.

Hah! $13 buck and change per pound for brisket when I got done with it...

What's that they say?... anything worth doing is worth doing badly... until I get it right. Learn. Practice!
Buy some chuck and make some awesome ground meat....be great for burgers. Be a shame to throw away all that fat IMO...
 
  • Like
Reactions: BXMurphy
Hard to imagine it had 8.5 lbs of fat out of 15 lbs.

Yeah... that's why I thought I "butchered" it. Certainly my knife skills will need work. Judging from Indaswamp's pictures, I might have been too aggressive in the fat removal department (I hate fat... always have).

I bought a nice, new knife, though. Gee, a sharp knife really is a joy to use! I'm learning how to sharpen with my old department store collections. Lots to learn...
 
I don't recommend trimming all the fat off. You want to leave some on to protect the meat from the heat and to baste the meat. I trim like Aaron and leave 1/4-3/8" of fat on the outside where I can. Now the layer between the point and the fat you can trim almost all out....but be careful because the point has a lot of fat heavily marbled within it.

Yes! The marbling was heavy with this one. I didn't know what to make of it. I wanted to through it all away.

I suppose I should just trim off the majority of fat cap and see what cooks away and how it comes out. Six pounds of scrap is bracing!
 
If you do not like fat, I would suggest buying just the flat, trim down to 1/4" on top, cook it, then you can pick and slice the fat off after you cook it. The point naturally has a lot of fat in it, but it also has a LOT of collagen for that oooey goooey goodness once it breaks down.
 
  • Like
Reactions: BXMurphy and TNJAKE
Buy some chuck and make some awesome ground meat....be great for burgers. Be a shame to throw away all that fat IMO...

That's what I was thinking... there must be SOME use for this fat... lard? Nah... that pork, right?

Buy a meat grinder, you say? Did I mention I just bought a Weber SF EX6 and the Mighty, Mighty Bosch 800 dishwasher?

You guys are going to clean me out; aren't you?
 
Yup, ya gotta learn when to put down the knife. For reference, most of the 12 to 15# briskets we've done usually have 2.5-4# removed via trimming. BTW: I always weigh what I've trimmed off. Subtract it from the pkg weight and you'll know the amount of meat to be smoked.
 
There are plenty of people who trim very little fat, some even none.
Most of those have one or two schools of thought, "fat is flavor" and/or "fat protects and keeps it moist/tender."
I stopped trimming heavily since I now follow both.

Also, you can count on losing quite a bit of weight during cooking.
 
I just trimmed a 15lb brisket the other day. I separated the point and flat so I could make pastrami out of the flat. I weighed about 3.5 lb of fat (@ $4/lb) going in the garbage
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky