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Trimming a Brisket...I need Help!!

Rick G
Rick G Posts: 185
edited November -0001 in EggHead Forum
I have a whole Brisket and I am preping it for the egg. How much fat do I remove....do I remove the "kernel" of hard fat where the flat and point meet???
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    Rick G,[p]On the fatty side and the end of the nose, I leave it about 1/4" to 3/8" thick. As far as the hard fat on that edge where the nose and flat meet, I make two intersecting cuts so I can remove a wedge of fat. Just don't get too western with the knife or you will begin to separate the two muscles.[p]However on the other side of the coin, a number of fellow Briskateers remove only the super hard fat and let the rest go. It's your choice, I have never turned down an invitation to sit at anyones table because of their preference to trimming.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    Rick G,I don't remove any fat. I remove it when I am slicing @ the end. The flavor is great.

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  • Rick G
    Rick G Posts: 185
    Well I did a little trimming...I hope I didnt trim too much.[p]Picture015.jpg
    fat side[p]Picture.jpg
    lean side
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  • thirdeye
    thirdeye Posts: 7,428
    8a592555.jpg
    <p />Rick G,[p]The fat side looks good, did the meat side have a heavy layer around the nose like this one does?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Rick G
    Rick G Posts: 185
    thirdeye,
    Yes it did ....that was the kernel of hard fat I was talking about....I trimmed it off...hope I didnt screw up

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  • thirdeye
    thirdeye Posts: 7,428
    Rick G,[p]Oh, I don't think so. The good thing thing is, the nose muscle is way fattier than the flat anyway. Try the next one with not so close of a trim and see how they comppare.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Rick G
    Rick G Posts: 185
    thirdeye,
    I just finished rubbing it up......I will be posting pics tomorrow of the finished product...my first try....if it dosent work out I guess I will just have to try again...OH DARN!!!LOL
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  • FL Bob
    FL Bob Posts: 39
    thirdeye,
    You got it! Even if all the fat was not removed it can be removed after cooking. The issue is not to let the meat dry out. Brisket is very forgiving.
    Have a great cook and enjoy even if it goes wrong. It is all in the experience.
    Enjoy your Egg and experience it.
    Bob
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