Brisket Flat Fat Removal

Matt_in_the_OC

When slicing a brisket flat, do you remove the layer of fat from the bottom before slicing? If so, what is the best technique?

cookn biker

Have you checked out this site?
http://playingwithfireandsmoke.blogspot.com/
Lot's of great info!

thirdeye

I really don't trim mine much before cooking, and I do season the fat side fairly heavy with pepper. When I'm ready to slice, if the fat cap is unusually thick in some areas (you can tell by pressing the BACK of the knife into it) I might cut come off. It comes off really easy, think of shaving thin layers.

When it's served as a main meat, I leave the fat on and let folks deal with it. You will be shocked at the number of people that like to eat a little of it. When I slice for sandwiches, I will leave some fat on a few of the pieces, and trim the rest.

Matt_in_the_OC

Thanks for the help.

WhackMaster719

Wow, that looks great. Is the pink area around the top and sides the "smoke ring"? I was wondering what cut of brisket that was? I see tons of recipes calling for a "point" cut, but when I go to all of the grocery stores around here, all they have is "flat" cuts...

thirdeye

Yes, that's the ring, and the sliced photos are from the flat. Keep an eye out for a whole brisket, they are the best value. The point is much fattier, but will stay moister, and will cook down to be really tender. Burnt ends (or brownies) are made with pieces of the point.



Of all things barbecue, burnt ends may be my all time favorite. Here are some traditional burnt ends, some with sauce added, and some cooked down with sauce.