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Did I Trim My Brisket Enough?

RaleighGuyRaleighGuy Posts: 182
edited August 2013 in EggHead Forum

This is my first time doing a whole packer, and I plan to put it on early tomorrow morning. Did I trim the thing enough? Trimmed a bit off the bottom(fat trimmings are in bowl next to brisket in first pic). Probably trimmed about .50 pounds off the bottom and a little off top where the point and flat meet. I wanted to error on the "I left to much fat on" side rather than the "I trimmed too much fat off" side. Hopefully the pics show up. First time posting pics on the new forum. 

imageimage

 "A word to the wise ain't necessary-it's the stupid ones that need the advice." Bill Cosby

Eddie

Raleigh, NC

Comments

  • nolaeggheadnolaegghead Posts: 11,019
    You want to trim off the "hard" fat and leave about 1/4" of soft fat.  Looks fine to me....except you might want to remove some of that hard fat in the top of the 1st pic.

    The brisket I last cooked I was laziest about removing fat and it came out the best.  I wouldn't worry about it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • travisstricktravisstrick Posts: 4,298
    I agree with nola. Cut off all of that cap of hard fat on the top right. 
    Be careful, man! I've got a beverage here.
  • RaleighGuyRaleighGuy Posts: 182
    Ok. So can you trim that hard fat between the point and flat all the way down? I will get rid of that fat before I put it on tomorrow morning. Also, how do you get iphone pics to show right side up? Should I take the pic holding the iphone a different way? Have a camera, but it is much easier to just use iphone. Thanks for the help! We don't know too much about briskets here in NC!

     "A word to the wise ain't necessary-it's the stupid ones that need the advice." Bill Cosby

    Eddie

    Raleigh, NC

  • nolaeggheadnolaegghead Posts: 11,019
    I wouldn't go super crazy and follow that fat vein too much.  Just remove the really thick, hard stuff. 

    If your pictures are upside down, rotate your camera 180 degrees.  You can also rotate them with the software, but your phone is going to use the metadata for the picture to make it look right side up on the phone.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • RaleighGuyRaleighGuy Posts: 182
    Thanks! Will try to turn the phone next time. Used to using photobucket to post pics and not directly from computer. Will post brisket cook tomorrow also.

     "A word to the wise ain't necessary-it's the stupid ones that need the advice." Bill Cosby

    Eddie

    Raleigh, NC

  • RaleighGuyRaleighGuy Posts: 182
    Just realized the full pic is correct but thumbnail is wrong so no problem.

     "A word to the wise ain't necessary-it's the stupid ones that need the advice." Bill Cosby

    Eddie

    Raleigh, NC

  • nolaeggheadnolaegghead Posts: 11,019
    I'm sure it's an idiosyncracy of your device.  I see the pics and thumbnails oriented the same.  Anyway, looking forward to seeing the final product.  Good luck!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • NibbleMeThisNibbleMeThis Posts: 2,235
    I agree with NOLA about getting that last bit on the top.  I also like to remove some of the hard fat between the point and flat (coming from the "bottom" in that top picture).

    I used to not trim my briskets as much but my favorite brisket cooker in town is very aggressive with his, so I followed suit. 
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