We went in on buying half a cow and this is the brisket we got. I guess they cut off most of the fat cap. What can I do to keep this brisket from drying out in the smoker?
by LipLettuce19
11 Comments
PitaBread008
Inject it w a mix of beef stock and melted butter. Let it cool first obv
Normal_Donut_6700
Cook it
Agitated-Mess-9273
Damn they butchered it for you inject with fat as others have said.
Opposite_Activity976
The work of trimming is done for you rub that sucker and throw it on the marbling is what gives most of the moisture.
Steveee-O
I’ll go against everyone else on this one, but I don’t think the fat cap is necessary. I trim the shit out of mine and there’s still plenty of fat inside the brisket.
H3lzsn1p3r69
Nothing wrong with that it will still be good
Fz1Str
It’ll be fine, wrap it around 155-160.
SalamanderNo3872
I wouldn’t buy it. I’ve found that the less you trim the better.
bob-loblaw-esq
BamaInvestor
More than the fat cap, there isn’t a lot marbling in that brisket. At least it appears so in the photo.
Still, you don’t need a lot of steps. Trim some of the big chunks of fat, rub, and smoke. I am one of those crazy people that will produce a brisket without wrapping if I am not in a hurry. It really is a simple process to smoke a good brisket.
If you are worried about juiciness, render some tallow and add it when wrapping in butcher paper.
Beeradleeguy
The real question here is; “Who’s buying a bone-in brisket?”
11 Comments
Inject it w a mix of beef stock and melted butter. Let it cool first obv
Cook it
Damn they butchered it for you inject with fat as others have said.
The work of trimming is done for you rub that sucker and throw it on the marbling is what gives most of the moisture.
I’ll go against everyone else on this one, but I don’t think the fat cap is necessary. I trim the shit out of mine and there’s still plenty of fat inside the brisket.
Nothing wrong with that it will still be good
It’ll be fine, wrap it around 155-160.
I wouldn’t buy it. I’ve found that the less you trim the better.
More than the fat cap, there isn’t a lot marbling in that brisket. At least it appears so in the photo.
Still, you don’t need a lot of steps. Trim some of the big chunks of fat, rub, and smoke. I am one of those crazy people that will produce a brisket without wrapping if I am not in a hurry. It really is a simple process to smoke a good brisket.
If you are worried about juiciness, render some tallow and add it when wrapping in butcher paper.
The real question here is; “Who’s buying a bone-in brisket?”