Trimming Brisket??

hoofaloos · January 21

I have read alot on here about trimming the fat on brisket- different recommendations on how much to leave etc. If i'm making burnt ends with my fat, do I need to trim any at all? Also, does anyone just leave the fat on?

bigguy136 · January 22

Here's a couple of briskets I did and photos of the trimming. I always remove the hard fat. The other is up to you. I like most all fat gone.

http://eggheadforum.com/discussion/1142913/bigguys-second-brisket-packer#latest

http://eggheadforum.com/discussion/1142398/first-brisket-w-burnt-ends#latest

hoofaloos · January 22

Thanks. Those both look fantastic

JRWhitee · January 22

bigguy136 said:

Here's a couple of briskets I did and photos of the trimming. I always remove the hard fat. The other is up to you. I like most all fat gone.
http://eggheadforum.com/discussion/1142913/bigguys-second-brisket-packer#latest
http://eggheadforum.com/discussion/1142398/first-brisket-w-burnt-ends#latest

Great job Big Guy I am doing a packer for Super Bowl I will use your tips. Thanks. JR

hoofaloos · January 26

bigguy136 said:

Here's a couple of briskets I did and photos of the trimming. I always remove the hard fat. The other is up to you. I like most all fat gone.
http://eggheadforum.com/discussion/1142913/bigguys-second-brisket-packer#latest
http://eggheadforum.com/discussion/1142398/first-brisket-w-burnt-ends#latest
Did you just lay the point on top or did you secure it to the flat with you temp gauge? Looks great btw. I may give it a try.