How much is too much

[lemans]

So I'm smoking a 12 packer on my WSW on Sunday
Arron trims his fat cap to 1/4 in and takes off any hard fat. Myron , trims everything including the fat between the point and flat.. what do you you think?

 

[SmokyMose]

I'd go with Arron, unless you want to separate the flat from the point. I use Arron's method and it makes a juicy brisket.

 

[pc farmer]

I have only smoked 3 flats trimmed of all the fat by my butcher.  

This last one turned out great.  I foiled in a pan with some beer. 

http://www.smokingmeatforums.com/t/258299/small-brisket-flat

 

[JckDanls 07]

Myself.. I don't trim anything... I do score the fat cap in a diamond shape... place an aluminum drip pan under it (big enough for brisket to fit in later) to catch all those yummy juices... When it's time to wrap I just put the brisket in the pan with all the juices and then cover tightly with foil... when done i wrap in foil and cooler rest it... while resting, I separate fat out of the foiling juice and then put my sliced brisket (after taking off whats left of the fat cap ) back in the defatted juice...

 

[mike5051]

That procedure sounds like a winner Keith!

Mike

 

[SmokinAl]

For a packer, I don't wrap them. We like the thick bark.

I trim the fat down to 1/4", & take the thick fat off the sides.

I also smoke them at higher temps, 270-280.

Al

 

[lemans]

So I removed all the fat from the point and down to 1/4 inch on the flat

 

[lemans]

Very small point

 

[chef jimmyj]

Pretty much all my red meat sees a 1/4" trim. After rendering the crisp and heavily seasoned fat cap is a tasty treat. I remove the fat as the kids like lean meat but the Mrs. will fight for some of the crispy fat...JJ