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Here's how I do mine, just so you have an idea what to expect. This is by no means the right way or the only way, it's just what I prefer; After removing the brisket from packaging, i rinse it in cold water and pat dry with paper towels. Then I feel around the fat cap side for any real thick spots of fat, and trim down so the entire fat cap is around 1/4" thick. Heavy spots of fat are usually along the edges and on the point.

Then I flip it over and trim off almost all the fat from the bottom and remove that large chunk that sits between the flat and point. This is all personal preference though, trimming the bottom this way I've found gives me better smoke penetration and a better bark. Apply your favorite rub and smoke away. I smoke mine fat cap down to protect the meat as I do not wrap my brisket.

Trimmed bottom (meat side)


Trimmed fat cap side


Just an idea of the meat side pre-trim

 
 
If you go for a packer, trimming is not hard. I personally do very little. Please don't be intimidated.
Yeah I moved to Austin, TX from california. I didnt really know what BBQ was before I came out here a year ago, but then I started trying the BBQ joints and got hooked. I had never trimmed a brisket before, never even really held one. But I watched a couple videos (Aaron Franklin of Franklin BBQ has 2 good ones on youtube) and can now trim pretty well. Its really not hard, just get a good, sharp knife. Basically all I do is trim off any fat that feels hard to the touch. You can easily tell the difference between 'good' fat and 'bad' fat by how it feels. Soft fat will render down and taste good, hard fat is generally in big chunks on the brisket and is not going to render down to an edible form.

here are the videos:



 
Here's how I do mine, just so you have an idea what to expect. This is by no means the right way or the only way, it's just what I prefer; After removing the brisket from packaging, i rinse it in cold water and pat dry with paper towels. Then I feel around the fat cap side for any real thick spots of fat, and trim down so the entire fat cap is around 1/4" thick. Heavy spots of fat are usually along the edges and on the point.

Then I flip it over and trim off almost all the fat from the bottom and remove that large chunk that sits between the flat and point. This is all personal preference though, trimming the bottom this way I've found gives me better smoke penetration and a better bark. Apply your favorite rub and smoke away. I smoke mine fat cap down to protect the meat as I do not wrap my brisket.

Trimmed bottom (meat side)


Trimmed fat cap side


Just an idea of the meat side pre-trim
got the brisket last night, ended up being half a brisket, it was the point. I will post pictures of it when j unwrap it tonight
 
so the point is where burnt ends come from (not quiet sure what those are) but can I slice it and make sandwiches out of it aswell?
Absolutely!

Burnt ends made from the point are simply just the point end of a brisket that gets cubed up, tossed in some sauce and more rub, and put back in the smoker. Burnt ends are normally prepared when smoking a packer brisket, and the flat end is finished and separated.

The point end's thickness and higher fat and callogen content requires a longer cook time than  the flat end.

They make great sammies as well.

http://www.smokingmeatforums.com/newsearch?search=brisket+burnt+ends





 
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Nice piece of beef there. Looks like you got the point end, but still some of the flat. Meaning the butcher didn't separate it, just cut it in half. You'll get some good slices out of that.

No need to let the meat warm up before smoking. Keep it in the fridge until it's time to cook.

Looking forward to your smoke
th_wsmsmile0ly.gif
 
Nice piece of beef there. Looks like you got the point end, but still some of the flat. Meaning the butcher didn't separate it, just cut it in half. You'll get some good slices out of that.

No need to let the meat warm up before smoking. Keep it in the fridge until it's time to cook.

Looking forward to your smoke :th_wsmsmile0ly:
so there is no need to let the meat come to room temp so the inside cooks as the outside? That's what I have read and been told by the only ppl that I know that smoke
 
The question of "How long until done" is just something you're going to have to deal with not having an answer for with this hobby...
roflmao.gif


The 1.5hr per pound is a good general guideline though... Start poking with a toothpick for tenderness at 195F internal temp. If it's done early, let rest foiled up in a cooler packed with towels until dinner time.
 
The question of "How long until done" is just something you're going to have to deal with not having an answer for with this hobby... :rotflmao:

The 1.5hr per pound is a good general guideline though... Start poking with a toothpick for tenderness at 195F internal temp. If it's done early, let rest foiled up in a cooler packed with towels until dinner time.
haha thanks, I know it's done when it's done, I don't want to put it on now and have it be done until 8 am tomorrow morning though
 
Stop peeking. Lol. I know its tuff, but if your lookin, your not cookin.... My GMG DB recovers fairly quickly, but every time you peek, your extending the cook time.

BTW, it's looking good.
 
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