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Brisket: To Trim, or not to Trim?

I have owned my LBGE for about 7 years now and cooked brisket for only the third time last weekend.  I was very nervous, but at the end of the day it was a great success.  We had 10 friends over for dinner and everyone raved.  Used a whole packer, did a competition trim, and made my own rub.

Before trimming the brisket weighed 12lb 8oz, after it wieghed 7lb 13oz.  I did not use a crutch and the meat was moist, but it made me think: what happens if you don't trim the heavy fat off the back, but just scrape it off before serving? 

Does anyone do this, and what is the impact?

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Comments

  • I usually trim it to uniform 1/4" thickness.  The only down side to the fat is it does not allow the smoke to penetrate it and you do not get a nice bark on that side.  Not sure what a competition trim is but almost 5lbs off?  
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  • henapplehenapple Posts: 14,596
    Wouldn't you sacrifice about 40% of the bark?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ParcallParcall Posts: 40
    Yes, I trimmed about 4 1/2 lbs of fat.  The bark was great, and yes, I believe that leaving the fat would ruin the bark, just didn't know about flavor.
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  • shuckershucker Posts: 324
    I've done them both ways. I can't tell a noticeable difference in moisture or flavor either way. I can tell that I miss the bark though.

    Shucker

    Eastern North Carolina

    Go Pirates!

    Large & Mini Max Big Green Eggs


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  • insanehinsaneh Posts: 96
    What did you do with the fat?
    Dead smack in the middle of NH
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  • henapplehenapple Posts: 14,596
    How many lbs did you end up with?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ParcallParcall Posts: 40

    1. I discarded the fat.

    2. It wieghed 7lb 13oz when it went on the egg.

    3.  Thanks for the input, I would miss the bark as well, it was delicious.

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  • U_tardedU_tarded Posts: 1,292
    last one i did i weighed after cooking it came in at 9.6 pounds started at 18.24 before trimming.  i didn't weigh it after trimming but i am guessing 3-4 pounds.  i would still always trim just because the bark or as I saw in the a Anthony Bourdain episode "the sugar cookie" is my favorite part. 
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  • insanehinsaneh Posts: 96
    The last brisket I did, I rinsed the fat, coated it with olive oil and seasoned it with the same rub and threw those on the grill also.

    8-}
    Dead smack in the middle of NH
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  • QDudeQDude Posts: 618
    The experts, not me, say that it is helpful to trim off the hard fat.  I take that off, plus try to trim down the soft fat to 1/4" of meat.  The briskets have been great that way.  I just do a simple heavy coat of black pepper and kosher salt on the brisket.  I have tried other fancier, more expensive rubs but in the end they didn't seem to improve the taste of the meat.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • I do the same thing as QDUDE. you don't need all that fancy travis method ****, just salt and pepper. Trim the fat but leave a thing cap of it
    Austin, Texas
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  • SpringramSpringram Posts: 423
    @andres1987 - your rather extravagant description of the "fancy travis method" causes me to wonder if you are any better at cooking than your obvious inability to use the English language in a suitable manner on this forum.

    Springram
    Spring, Texas
    LBGE and Mini
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  • Springram said:
    @andres1987 - your rather extravagant description of the "fancy travis method" causes me to wonder if you are any better at cooking than your obvious inability to use the English language in a suitable manner on this forum.

    Springram
    Spring, Texas
    saying "****" is unsuitable? didn't realize this was Oprah's book club
    Austin, Texas
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  • I am going to sit back and watch this thread. I have a feeling it could get interesting

    image
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
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  • insanehinsaneh Posts: 96
    edited January 2014
    I am going to sit back and watch this thread. I have a feeling it could get interesting


    You should get one of these for such occasions.

    Never mind. I cant get it to load.
    :((
    Dead smack in the middle of NH
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  • EggcelsiorEggcelsior Posts: 11,424
    image
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  • EggcelsiorEggcelsior Posts: 11,424
    image

    Dis gon be good!
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