Brisket Question

Unknown

A couple of brisket treads below caused me to ask the following:[p]I would be interested, especially after seeing your pics, how you feel about the fat on the brisket...I would be interested to know if I'm doing the fat part very much different from everyone else. I trim nearly every bit of the fat off both sides and even the in between part, in fact by the time I'm done the brisket is nearly in two peices but I go ahead and leave it together for the cook. I guess I got started doing that because some advise on that shiny membrane making meat tuff. Anyhow I don't do any briskets that are not very good, "funny how everybody on here's stuff is always good-ain't it". I might have to do one and leave that on to see for myself what difference it makes.[p]...but I wanted to ask it again to get more opinions from our eggsperts...I would appreciate it...

Nature Boy

Chet,
Personally, I feel like a brisket benefits from leaving a layer of fat on. For a while I was trimming the fat, rubbing, then laying the fat back on top for the cook. A few hours before the end of the cook, the fat gets removed so the crust can form. This works pretty well too. But now I tend to leave 1/4-1/8 inch layer all across. I like that fat side down idear that has been talked about too!
Chris

RhumAndJerk

Chet,
..."funny how everybody on here's stuff is always good-ain't it"[p]I confess.
I have made brisket that is too tough to eat.
I have smoked fish that I would not feed a cat.
I have charred Beef Ribs to the point of no return.
I have blackened steaks with a raw inside when I was going for Medium Rare.
I have burnt pizzas while leaving the dough on the inside raw.
I have even undercooked baked potatoes on the BGE.[p]All in all, I would say that my road to great meals is littered lots of not so great meals.
R&J

Unknown

RhumAndJerk, yea mine too, but we don't talk about them so much...hehehe...my Daddy use to tell me "you could screw up an anvil with a nanner peal" (you'd just have to know how many wrecked cars went into that), and in fact I just last night put 3 prime pieces of Prime rib in by boil in the bag water and put it on high and proceeded to go to the bathroom (my private reading room) to read the golf mag I just got and by the time we stopped the damage the 3 pieces were ready to go out the door. Sure was looking forward to those steaks too.

mad max beyond eggdome

RhumAndJerk,
one of my favorite sayings. . .[p]'if everything was great, it would all be average'[p]think about it. . .

Unknown

Chet,
"that shiny membrane" is not fat. Most call it 'fell'. Its not enjoyabley eatable, and indeed is "TUFF". Personally, I leave the 'Fat' on, then simply do not eat it once on the plate. There are components of flavor that it contributes to the meat while cooking. IMHO.[p]HML

Unknown

Nature Boy, you go to and compete in cook offs and stuff don't you...well do all the good ones that win do it the same as far as the fat???

Nature Boy

Chet,
Sure would be nice to know what the winners do! Still tryin to learn that.
Beers
Chris

Unknown

Nature Boy, I'm sure your a winner so I'll just go with what you said...