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Brisket: To Trim, or not to Trim?
I have owned my LBGE for about 7 years now and cooked brisket for only the third time last weekend. I was very nervous, but at the end of the day it was a great success. We had 10 friends over for dinner and everyone raved. Used a whole packer, did a competition trim, and made my own rub.
Before trimming the brisket weighed 12lb 8oz, after it wieghed 7lb 13oz. I did not use a crutch and the meat was moist, but it made me think: what happens if you don't trim the heavy fat off the back, but just scrape it off before serving?
Does anyone do this, and what is the impact?
Comments
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I usually trim it to uniform 1/4" thickness. The only down side to the fat is it does not allow the smoke to penetrate it and you do not get a nice bark on that side. Not sure what a competition trim is but almost 5lbs off?
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Wouldn't you sacrifice about 40% of the bark?Green egg, dead animal and alcohol. The "Boro".. TN
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Yes, I trimmed about 4 1/2 lbs of fat. The bark was great, and yes, I believe that leaving the fat would ruin the bark, just didn't know about flavor.
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I've done them both ways. I can't tell a noticeable difference in moisture or flavor either way. I can tell that I miss the bark though.
Shucker
Eastern North Carolina
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L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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How many lbs did you end up with?Green egg, dead animal and alcohol. The "Boro".. TN
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1. I discarded the fat.
2. It wieghed 7lb 13oz when it went on the egg.
3. Thanks for the input, I would miss the bark as well, it was delicious.
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last one i did i weighed after cooking it came in at 9.6 pounds started at 18.24 before trimming. i didn't weigh it after trimming but i am guessing 3-4 pounds. i would still always trim just because the bark or as I saw in the a Anthony Bourdain episode "the sugar cookie" is my favorite part.
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The last brisket I did, I rinsed the fat, coated it with olive oil and seasoned it with the same rub and threw those on the grill also.
8-}Dead smack in the middle of NH -
The experts, not me, say that it is helpful to trim off the hard fat. I take that off, plus try to trim down the soft fat to 1/4" of meat. The briskets have been great that way. I just do a simple heavy coat of black pepper and kosher salt on the brisket. I have tried other fancier, more expensive rubs but in the end they didn't seem to improve the taste of the meat.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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I do the same thing as QDUDE. you don't need all that fancy travis method ****, just salt and pepper. Trim the fat but leave a thing cap of itAustin, Texas
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@andres1987 - your rather extravagant description of the "fancy travis method" causes me to wonder if you are any better at cooking than your obvious inability to use the English language in a suitable manner on this forum.SpringramSpring, TexasLBGE and Mini
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saying "****" is unsuitable? didn't realize this was Oprah's book clubSpringram said:@andres1987 - your rather extravagant description of the "fancy travis method" causes me to wonder if you are any better at cooking than your obvious inability to use the English language in a suitable manner on this forum.SpringramSpring, TexasAustin, Texas -
I am going to sit back and watch this thread. I have a feeling it could get interesting
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
You should get one of these for such occasions.shadowcaster said:I am going to sit back and watch this thread. I have a feeling it could get interesting
Never mind. I cant get it to load.
:((Dead smack in the middle of NH -
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Dis gon be good!
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