How much fat?

Smokey

Just picked up a ten pound brisket flat ($1.08/lb). It has ALOT of fat in certain spots. How much should be trimmed off?[p]Never done one this large, so cooking suggestions are also welcome![p]Smokey

Citizen Q

Smokey,
I wouldn't trim any of it. Fat = flavor and that fat will serve to flavor and moisten the brisket throughout the cook, and any unsightly thick pieces left after the cook can more easily be discarded then, without the potenial of having trimmed away too much fat before the cook, and a possible dry & bland finished product.[p]Cheers,
C~Q

tn slagamater

Smokey, You need to mainade at least 4 hours or overnight. JSlot has a great marinade for this; 1/2 cup water, 6 oz. beer, 3 beef boullion cubes, 3 tlbs minced onion, 1/4 stick butter. Simmer this mixture and mop the brisket every 1 1/2 hour. I rub the meat with any good rub, garlic powder,pepper,worshire sauce and cover it with white sugar.You can either remove the fat cap before you marinade and rub the brisket or you can slice through the fat in criss-cross pattern so the marinade soaks thru. But always cook it with the fat laid back on top.I throw some onion slices on for good measure.Cook indirect with drip pan at 275 degrees when polder shows 185 try to stick and turn a fork in the meat. When the fork turns easily, it is ready. Wray in foil and rest 30 mins in a cooler. Many thanks to JSlot on the marinade/mop!!