Trimming flat. Opinions on my hatchet job.

[Firemedic76]

The last pic is after I trimmed the fat side. Wish I had the foresite to do a before and now I realize why I need a boning knife. I tried to get off all that white fluffy fat, never doing this before didn’t realize how hard it is to cut of 1/4” of fat.

 

[fivetricks]

If that is the fat cap side and your concerned about it, just cook it with that side down and it will protect the meat from all of the heat that hits the bottom.

I personally wouldn't worry too much about that fat.

 

[Firemedic76]

If that is the fat cap side and your concerned about it, just cook it with that side down and it will protect the meat from all of the heat that hits the bottom.

I personally wouldn't worry too much about that fat.

That is the fat side, the other is much leaner and I barely trimmed that. I was gonna do fat side up so the fat rendered down but if the other side is even leaner maybe I should do fat side down to protect it. Idk.

 

[Firemedic76]

This is the other side.

 

[pc farmer]

Thats a flat I would keep the fat side up. That looks trimmed good enough for me

 

[Firemedic76]

Thats a flat I would keep the fat side up. That looks trimmed good enough for me

Cool I thank you for your thoughts and this time it’s going fat side up and see what happens. I’m excited.

 

[sandyut]

I am pretty sure Jeff has an article about fat up or fat down... https://www.smoking-meat.com/august-27-2015-brisket-smoking-tutorial-for-dummies its in there. I have always down them fat down for thermal protection on the "heated side", but its a preference.

Trimming looks plenty good enough to me. dont beat yourself up, it gets easier and I dont think it makes a huge difference unless all the fat is scrapped off.

 

[browneyesvictim]

Agreed. My take is... Don't get hung up on a right or wrong way of trimming. What you did there looks fine. Yes, a good (sharp) knife helps make trimming easier. It's also easier when it (the fat) is chilled so that it is firm and not so "fluffy" as you called it.

 

[webs05]

One thing I'm learning about all this stuff is a lot of the particular details don't matter much when it's not a competition cook. If it's just for home cooking you'll be fine. That trim is great. Just cook it and enjoy it.

I will say the more you do it, the easier it gets and the more comfortable you get with what you want to do. Take notes on what you didn't like, watch another YouTube video. And try to implement the changes in the next one.

 

[SmokinLogs]

I gotta agree with webs05, for a home cook that’s great. And yes they do get easier with experience. Boning knives are nice, but you can get by without one. Also, it helps to keep the brisket super cold while trimming. Maybe pop it in the freezer for 20-30 minutes before you plan to trim. I think the warmer it gets the softer the fat gets and is more difficult to make clean smooth cuts through. Keep up the good work!

 

[Firemedic76]

Thanks to all for the positive replies. It turned out great, and I def will go the keep it colder route to trim it up next time I can totally see how that would make it easier to trim.