Bought my first brisket...

[88rxna]

Not sure how well this brisket is? Seems like a lot of fat to me?


Is this normal?

[Boots]

Yer right. BUT fat means flavor. You cook that thing fee the right time and low 10-14 hours at around 225 you'll produce a ton of juice and good flavor

[rockinar]

Most of that is "hard fat" and you are going to trim it down or cut it off. Watch some Aaron Franklin videos on YouTube on trimming a brisket and which way to slice it when you're done. That will get you pointed in the right direction. Don't watch other people's so you don't get confused. I've seen some nonsense where people totally ruin them.

Basically you trim the fat down so it's much thinner to offers a thin layer of protection from the heat and also a little flavor and you want to cut off the silver skin.

Use a sharp knife. They are really difficult to trim with dull knives. A new cheap boning knife (in the fishing section) from a sports good store works well.

[88rxna]

Thanks all!

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[Txdragon]

Trim it cold.. As cold as you can get it. Toss it in the freezer for a few hours, matter of fact. The globular loose fat on the backside is a right bother to trim at room temps. Lol. Otherwise, that is a superb looking packer!

[Chasdev]

Buy some or at least one protective "cut proof" glove..I bought mine AFTER cutting the nerves in my left index finger..no feeling left at all...
They are under $20 and I've saved myself from serious cuts at least a dozen times since wearing them, but my knives are way too sharp.