Trimming brisket

Very Cool!

 

yo dude,
way cool!

 

Chad,
Good site! It's good to see how somebody else does it just to compare methods. (I think I'm pretty close.) Thanks for the referral.

 

8) Way cool site, but why trim the fat before you cook? Can't you leave all the fat on to flavor the meat while cooking, and then trim it before serving?

( there I go having ideas contrary to the mainstream again )

 

Once again, great minds work alike.

We usually leave it fat side up for 2 hrs(to help baste, if you will), flip it for an hour (for bottom side smoke penetration), then fat side up and foil. Oh yeah, this is in a foil pan.

To slice it, we separate the point from the flat, peel off the fat with a boning knife, split the flat into two chunks (right where the grain changes), then slice.

We've never had anyone complain that the meat was greasy. In fact, most of the time, I think a little more fat might make it better.

People have just become way too scared of fat these days!

 

When the food supply dries up, and the skinny guys die of starvation, we'll still be around, huh? 8)

 

I trim the fat, I find it makes for a shorter cooking time. Then once I figured out that my times were so much shorter than most peoples, it just becomes habit.

I always wondered what would happen if I left it on...How long does a full packer take you non trimmers to cook? I trim it to death, and cook in about 6 - 10 hours.

 

This might be a worthwhile association to form. It might give us lobby power w/ IBP, John Morrell, etc., to breed the fat back into the pork.

Maybe we could could call it the Anti-Llipophobia League, or ALL for short. What do you think? I bet Dutch would join.

Iceman,
8-10 hrs between 225*-250* (or as close as possible)12#-13# briskets.

 

Chad,
I believe that 6 hrs could produce a sliceable brisket in well done condition. I think if you sliced it really thin, or chopped it you could end up with fare that's superior to what most restaurants serve, but not what I'm accustomed to serving. Maybe w/ a flat cut, but then again, we never do flats cuz we think the meat needs all the fat that comes on a whole packer.

As for ALL, the more I think about it , the more I think it might be a worthwhile org. Let's see what Dutch thinks about it. I bet almost everyone here would want to join!

How bout it Dutch, can we start the organization w/ a sticky?

 

I usually get between 11 - 13 pounds. I use a WSM and do not have temp spike problems. I cook in the 220 - 230 range. After my 1st brisket I have never cooked a bad one.

 

What happened w/ your first one?

 

I'm all in on the "ALL" thing!

 

I've been splitting m briskets like that for awhile now. Seems to make much better pastrami with alot less fat. You also don't have all the grains running in 10 directions!