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Hack job on trimming brisket

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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,611
    Great cook brother.....  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks perfect- nice work!  

    I still struggle with trimming as well. One thing I have found is that I have trouble determining just how thick the fat is in various areas. It is hard to leave 1/4 inch of fat when you are unsure where the fat ends and the meat begins. 

    I think next time I am just going to trim the fat down to the meat in a few spots so I can more accurately gauge how thick the fat is in various areas. Franklin warns against leaving "bare spots", however on an egg I don't think it will really have much negative impact. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lousubcap
    lousubcap Posts: 34,094
    edited April 2017
    @SmokeyPitt -  Almost every brisket trim I end up with a bare spot somewhere.  Once the meteorite is formed I have never been able to notice.  FWIW-
    Edit: apologize for the partial hi-jack.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • da87
    da87 Posts: 640
    Beautiful cook!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • TN_Sister_State
    TN_Sister_State Posts: 1,130
    SmokeyPitt said:
    Looks perfect- nice work!  

    I still struggle with trimming as well. One thing I have found is that I have trouble determining just how thick the fat is in various areas. It is hard to leave 1/4 inch of fat when you are unsure where the fat ends and the meat begins. 

    I think next time I am just going to trim the fat down to the meat in a few spots so I can more accurately gauge how thick the fat is in various areas. Franklin warns against leaving "bare spots", however on an egg I don't think it will really have much negative impact. 
    I had a few bare spots on my brisket i did on saturday and it didnt seem to affect anything. I just covered the bare spots with rub and laid it fat side down. 
    Franklin, Tn
    LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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