fatty brisket

[deer trail]

hey guys, i saw at walmart a beef brisket that had alot of fat all over it under and on top, i want to do a brisket would this be a good choice or a bad choice,$36.00 thing is huge. any help would be a good thing

 

[rickw]

I've done briskets from Wally word. Ya just trim the fat down to 1/4", season it up and smoke away.

 

[rbranstner]

You want some fat on it but if it is a ton maybe you want to pick a different one since you are probably going to trim a lot of it off anyway.

 

[Bearcarver]

I agree with RB.

Also the excuse I use for shooting a small deer now & then.


Bearcarver

 

[rbranstner]

No use paying for all that extra fat if you aren't using it.

 

[deer trail]

thanks for the info. should i buy the whole brisket or just the flat or just the point

 

[deer trail]

hey guy, what is that kinda of smoker and who makes it man that is awsome is it hard to work it

 

[rickw]

The smoker in my sig is a Horizon smoker . I burn all wood in it and while it does take some tending it is by far not a hard smoker to operate.

 

[caveman]

Either would be a good choice. But if you buy the corned beef brisket point, you are really wanting to do pastrami with that guy. Flats are great for brisk if that is what you are wanting for tonight or whenever. I usually get my brisk at a butcher shop so that I know that I am getting what I pay for & have the butcher scale back the fat so it comes out a little less pricey. Good luck.