Brisket

OU812 · July 06, 2009, 09:40:17 AM

Did a brisket Thur. night (didn't have to work Fri.) it's been in the fridg for a week and a half.

Started with the whole brisket then seperated the point form the flat and got it all trimed up.

Here is the point.

Here is the flat.

and the fat

Seasoned up with some salt, pepper, onion and garlic powder

Ready for dinner

FLBentRider · July 06, 2009, 11:41:05 AM

How moist was the flat ?

The last time I trimmed the fat that close, it was a little dry.

lumpy · July 06, 2009, 12:35:04 PM

I have the same question. I would have left a little more fat on it.

Lumpy

OU812 · July 06, 2009, 12:49:18 PM

It was moist for me. I do the cooking with it wrapped in foil.
The women don't want any fat, if I get a brisket with the fat running all the way through they wont eat it.

lumpy · July 06, 2009, 01:05:22 PM

Ahhhhhhhhh.......happy wife, happy life ;)

Lumpy

Gizmo · July 06, 2009, 08:40:02 PM

Just don't let them see it while cooking. Most of it disappers and tell them that all that is left is the flavor.

Habanero Smoker · July 07, 2009, 02:33:15 AM

Because I don't like serving brisket with too much fat, I trim it to about 1/4" - 1/8" prior to cooking. Trimming it this way still keeps it moist, and there are only a few areas where the fat needs to be trimmed, therefore you don't loose that much bark.

When I slice it, what fat is left on I use a pairing knife and trim the fat off. It may sound time consuming, but after you learn the technique, it can be done very fast. I generally slice all that I need, them trim each piece as I plate it.

OU812 · July 07, 2009, 08:47:43 AM

OK

You guys talked me into it, I will leave on more fat and see what the girls have to say about it.

manderso · July 07, 2009, 01:15:52 PM

Can't you just put the fat trimmings on the rack above the brisket (or loose on top of the brisket)? That way you get the benefit of basting it with its own fat without having the fat on the final product.

OU812 · July 07, 2009, 01:27:42 PM

manderso
I put the point on the rack above the flat trying to do that same thing, good idea though.

Bobbert · August 24, 2009, 01:51:13 PM

I have one more way to use the cut off fat on a brisket.

Last week I did a brisket and one part had no fat cap, so I trim off some of the excess brisket fat (keyword SOME) and rubbed the spare fat and just laid it on the brisket where there was no fat. It turned out great, and when I was done cooking I just took off the extra fat, and the brisket was great and as lean as it will get in my house!!!

mikecorn.1 · August 24, 2009, 02:06:33 PM

Quote from: lumpy on July 06, 2009, 01:05:22 PM
Ahhhhhhhhh.......happy wife, happy life ;)

Lumpy

YOU can say that again.