Brisket Trimming Question

slick_rick

Hi All - I just received this Brisket in the mail from PorterRoad. This will be only my 2nd time cooking Brisket and had a question on how to approach trimming it. Hopefully you can see in the pictures theres a large strip of meat portruding and sort of grouped up at the end of the point.

Should I be leaving this meat on? It's surrounded by fat so I feel like once I trim the rest I will not have a very even product. The other side is this Brisket is on the smaller side and I don't really want to sacrifice good meat. 

So experts please weigh in and let me know your thoughts. Not planning on making this for a week or two. 



 





i

lousubcap

@slick_rick - PM sent with some info that should help with your concerns.
That said, that looks like a generous quantity of fat on a relatively small (<10 lb) brisket.  
I have accumulated a solid collection of brisket info over the years that I readily share but I am not an expert.  The experts are those who can crank out anywhere from 25-80 top-shelf briskets on a daily basis.  They have got it down.  But I do enjoy the cook, my favorite challenge on about a monthly basis.  FWIW-

lkapigian

What @lousubcap says …. If you make Sausage, trim the F out of it and make it TV pretty , if not, throw the whole hunk on there , it will be the best BBQ no matter  ….it’s like the for looks pillows on the bed 

slick_rick

Yea my initial reaction is to try to trim most of the fat around it and leave it.

Only concern is it looks like there might be another layer of fat beneath that hunk and the rest of the point. 

nolaegghead

Just trim fat down to 1/4".  If there is meat, leave it.  If there is a fatty seam that runs deep into the meat, leave it.

GoldenQ

Find another source next time