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Brisket questions (??)

RLARLA Posts: 89
edited 1:39AM in EggHead Forum
Heard so much about doing a "chest o'brisket" that I wanted to see what I was missin. I went two different markets, both had it for $3.99/lb., but one store said they got their brisket from the "point" meaning that almost all the fat was trimmed off the was fresh, but packaged with a layer of fat on one side. Does it matter? That one butcher really felt that their product with no excess fat was the way to go...what do you guys think?


  • SmokeySmokey Posts: 2,468
    RLA,[p]FAT, all the way! The fat cap helps keep brisket moist durring a nice long cook/smoke. Hope Nature Boy will chime in and give his expert advice![p]Smokey

  • Dr. ChickenDr. Chicken Posts: 620
    Smokey is tellin' you the straight scoop! No poop! Read your e-mail![p]Dr. C

  • Nature BoyNature Boy Posts: 8,523
    Fat good. Listen to dem boys.
    Twitter: @dizzypigbbq
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  • MartyMarty Posts: 16
    I buy my briskets with the fat on and trim it up some. A layer of fat will protect the meat and keep it moist, but I usually trim it down to about a quarter to a half inch thick. Here in San Antonio, we are able to buy brisket for less than $2.00 a pound and on sale for $.99 a lb. Don't be afraid to buy a cryovac package, with JJ's rub and a long slow cook, they still turn out great. Good Luck

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