Trimming the fat, but not any meat on a Brisket.

[Martinez6199]

I'm smoking my second brisket this weekend for some family. My first one came out awesome except for the last 2 or 3 inches at the end of the flat, which I think was just too thin. From what I've researched, people trim a lot of meat off of the end of the flat. But what if I leave more meat on to kind of help to protect the rest of the flat and keep it moist? If I'm going to trim it off anyways, what could it hurt?

 

[WaterRat]

I recently saw someone put foil over the skinny end of a brisket once the bark was set to keep it from overcooking, I haven’t done so but it seems reasonable.

 

[912smoker]

I also seen that. Rounding the edges helps and maybe try putting the point on the hottest side of your smoker.

Keith

 

[sandyut]

Search for the trim instructions from tallbm he has a great tutorial.

if the edge of the flat is very thin cut it off till its about 1" or so thick. I toss the bigger trim pieces and the corner notch on the smoker for snacks.

 

[jcam222]

I've heard of people golfing it back onto itself and dying as well but have never tried. I think you were also asking about just leaving the fat on the thing part of fla. I personally would.

 

[luvcatchingbass]

Depending how thin the end is I cut it back to around 1" thickness and if need be might leave a little more than the 1/4in fat, I tend to trim fairly aggressively I feel and even get borderline separating the flat and point by trimming out the deckle. I keep all my trimmings over time and use it for mostly wild game grind mixes but you can use it of other things from grinding your own burgers to dicing into smaller chunks and render down with a pan on stove or in smoker for liquid goodness. Use it in your wrap or pour over the sliced brisket when done

 

[tallbm]

I'm smoking my second brisket this weekend for some family. My first one came out awesome except for the last 2 or 3 inches at the end of the flat, which I think was just too thin. From what I've researched, people trim a lot of meat off of the end of the flat. But what if I leave more meat on to kind of help to protect the rest of the flat and keep it moist? If I'm going to trim it off anyways, what could it hurt?

Hi there and welcome!

I am 100% in favor of cutting away that thin portion of the flat and repurposing that meat for stews, grind, or braised beef dishes.
If you trim that thin flat portion off to where the flat meat you leave is about consistent in thickness with what's left. If it's going to get ruined might as well save it. Here's a picture of how I always recommend to trim that flat meat off so what is left is good and you enjoy that meat you remove in a different dish (beef tips mmmmm).

I have a post on it here: https://www.smokingmeatforums.com/threads/my-brisket-flat-trimming-approach-explained-qview.286564/


I hope this info helps :D

 

[JckDanls 07]

I've also seen them tied back to create a thicker corner...

 

[Martinez6199]

I recently saw someone put foil over the skinny end of a brisket once the bark was set to keep it from overcooking, I haven’t done so but it seems reasonable.

I just watched a video from meat church where they did that, might give it a try

 

[Martinez6199]

I've heard of people golfing it back onto itself and dying as well but have never tried. I think you were also asking about just leaving the fat on the thing part of fla. I personally would.

I was going to trim the fat like normal, but was just wondering about not trimming the meat at the end of the flat to kinda sacrifice it and hopefully protecting the rest of the flat.

 

[Martinez6199]

I think park of my problem is that I'm smoking on a bullet smoker. It's a little too small for brisket, because the brisket takes up the whole grate and I think the heat gets to the flat more than it would on an offset. What do you guys think?

 

[tallbm]

I think park of my problem is that I'm smoking on a bullet smoker. It's a little too small for brisket, because the brisket takes up the whole grate and I think the heat gets to the flat more than it would on an offset. What do you guys think?

If what is left of the flat is thick and uniform you shouldn't lose any of the flat. You can leave it on and let it burn up but you would likely be just fine removing and repurposing the good thin meat vs letting it just burn up.