Excessive hard fat on brisket

[bsooner75]

Thanks for all the responses. This was definitely a learning experience. I learned I need to continue to trim…just don't obsess over it :) KAM's method seems like the way to go for me.


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[k.a.m.]

In the pic of his trimmings it shows a lot of the point trimmed off that did not need to come off. I am not saying leave excessive amounts of exterior fat on a brisket but the reason they call the point the moist end is because it carry's more internal fat than the flat, knowing when to quit trimming is the key. In my opinion the brisket was trimmed too deep into the point area but that is just my opinion.

[bsooner75]

In the pic of his trimmings it shows a lot of the point trimmed off that did not need to come off. I am not saying leave excessive amounts of exterior fat on a brisket but the reason they call the point the moist end is because it carry's more internal fat than the flat, knowing when to quit trimming is the key. In my opinion the brisket was trimmed too deep into the point area but that is just my opinion.

It was definitely trimmed too deep. Not sure why I went to town on the point. I like your method and will use it next time. Thanks KAM!


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[sinfony78]

so what was the result of your cook on this brisket?

[bsooner75]

so what was the result of your cook on this brisket?

Turned out just fine. Just looked a little weird on the point :) I wrapped. Little early to make up for the lack of protective fat.




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[k.a.m.]

Those ribs and brisket look great bsooner75. I hope the pics help and look forward to seeing your next one cooked up.

[bsooner75]

Thanks KAM. I really appreciate you taking the time to post those pics. As well as your input on any of the questions I have thrown out on the forum!


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[BDSkelly]

Very nice smoke! Happy that brisket turned out well. b