Trim help- Prepping Easter brisket - Asian Garlic and Lime.

[RichGTS]

 

[RichGTS]

I have only trimmed a few briskets - does this look alright on the "fat side" to go ahead and season it up?

 

[tropics]

I hope you saved some of that fat,you took to much off. Put some of the fat on top of the meat when you smoke it. Normally 1/4" fat is left on the meat. Good Luck
Richie

 

[gmc2003]

Is the second pic the flip side? If yes then it looks fine to me

Chris

 

[RichGTS]

second pic is the flipped side

 

[TNJAKE]

Rich you are good to go. I remove most fat from top side and leave a 1/4 in on fat side. Good job

 

[RichGTS]

Thanks for the answers everyone - I seasoned the brisket with garlic, onion powder and some of the Weber Asian Garlic rub. Its back in the fridge to rest until tomorrow and then onto the smoker at 240 degree.

 

[thirdeye]

Your trim job looks good. You removed the heavy fat around the curve of the point and some of the wedge of fat between the point and flat, which won't render anyways. If you are worried about the bare spot on the outside face, you can start about 3" back from that spot and fillet a thin piece of existing fat toward that spot, then fold it over without cutting it off. If not, it's nothing to really worry about.

 

[Blues1]

Good luck....keep us posted!

 

[SmokyMose]

I think it looks just fine like it is.
Fat side up in the cooker :-)

 

[RichGTS]

Brisket went on the smoker at 10:30 last night - wrapped it around 3:30am when it hit 160 - 8AM and Im probing it around the 190 mark - seems tender! Im pretty hopeful for this one.

 

[SmokinEdge]

I have had them probe tender (probe goes in like butter) anywhere from 195*-210* having said that, 203* is a popular final IT. I take mine to tender by probe feel. Start checking closely at around 190-195* good luck.

 

[RichGTS]

Brisket went 14 hours. I just pulled it off at 201 and it is SUPER tender. I tried flipping it over to get a picture of the other side but I was afraid I was going to make shredded beef so I wrapped it back up and it will be resting.
Planning on making HalfSmoked crab dip and Xrays grilled cabbage today.
my wife baked pandesal bread rolls.

 

[thirdeye]

Looks really good. As long as it vented a few minutes, it's won't continue to cook in the hot box. And during the rest it will re-absorb some of the juices in the wrap.

 

[TNJAKE]

Looks good rich

 

[ososmokeshack]

Looks great!

 

[gmc2003]

Looks perfect to me. I usually let the temp drop to about 175*ish before wrapping for cooler storage.
Nicely done!!!

Point for sure
Chris

 

[RichGTS]

HalfSmoked mothers recipe for Crab dip is in the smoker. I cut the recipe in half since it’s just the wife and I. And I didn’t have any way to shred the cheese so I just laid slices across the top. On at 230 degrees with cherry

 

[RichGTS]

Ready to eat!

 

[RichGTS]

And time for Easter dinner!