This is my second time smoking a brisket. Used meat church video since my first brisket came out amazing. I over-trimmed it because my wife and BBQ guests are fat averse, but I feel like it dried it out too much.
Leave the fat on, brother. Trim the rendered fat as you plate if they don’t like it
Skinc
Smoke ring looks good! But yes I agree with the consensus that this guy got an overly aggressive trim.
Russianminx
whatsupchiefs
Dry….. got to have the fat…and what did you put on that ? Mustard? Mayonnaise for binder I can’t tell…
InevitableSquirrel64
That thing started as a brisket and ended up as the world’s biggest piece of jerky. It can probably be salvaged in a crockpot.
So what’d you do with all of those trimmings, which I know was a lot?
whatsupchiefs
I don’t use a binder on briskets that usually fucks with the bark, next time don’t touch the bottom at all.. top fat cap leave 1/2in thick… I think you only issue was the fact you trimmed all the fat off. everything else looks good…
Steve_0
That looks like jerky unfortunately. Need to leave a 1/4 inch fat cap and monitor better.
Darukus660
Good smoke ring. However more fat is needed to keep it wet. Or smother with sauce.
It’s all about learning and a part of the process, brother! Fall down, get up, try again.
No-Pin1011
Well, maybe smoke the fat averse a turkey. Brisket needs that rendered fat.
whit3o
This looks like all my briskets…which is bad news for you
Long-Trade-9164
You’re close to homemade jerky.
Feisty-Original-8544
Definitely looks dry. What you can do next time around is just chop it all up into 1 inch cubes and make brunt ends out of it.
If you have fat avert guest I typically would keep the fat cap on, but you can trim it down to 1/4 of an inch. This way when serving it should just come off the meat clean.
Either way keep going!
catilac7
Brisket separates the men from the bbq boys , keep trying, this aint it
WealthPractical4477
Buddy. That’s a lot of money to convert into baked beans, cause I know the next day sandwiches drenched in sauce couldn’t help that 😂
H3lzsn1p3r69
Drier than a popcorn fart
H3lzsn1p3r69
Tell those who don’t like fat to leave you don’t need that in your life
LardyParty
But you’ll get it! Took me a few tries and I still wouldn’t say I’ve mastered it lol
Scrabblededabble
Thanks for doing the research, so we don’t have to
findaill65
Short of cooking professionally in a paid for goods environment not a soul should dictate how you cook the meal you prepare except you and you alone. Fuck em if they can’t handle good food how it should be made. Brisket is too expensive anyway
Few-Emergency-9982
If you have fat averse coming to a bbq a brisket isn’t the way to go. Next time smoke a couple tri tip. Quick, easy, and way less fat. Has great flavor.
kabula_lampur
As soon as I see all the fat hacked off, I already know how it’s going to turn out.
carthnage_91
For the first one? That’s great, next just don’t trim it so much and see how it goes
PomegranateHead8315
Lools dry
jruck16
Maybe 3rd times the charm?
Warm_Relief_345
*cough*
enigmaticpeon
This was a very brave post, and I support that.
MySpaceBarDied
That’s not well done, that’s congratulations! Jk jk. Third time is a charm? I would eat that brisket in one sitting no matter what
33 Comments
This is the video I was referring to: https://youtu.be/klmG0DQgEJs?si=2lndWbLGpGVfeuZY
That trim is painful. Fat is flavor
Leave the fat on, brother. Trim the rendered fat as you plate if they don’t like it
Smoke ring looks good! But yes I agree with the consensus that this guy got an overly aggressive trim.
Dry….. got to have the fat…and what did you put on that ? Mustard? Mayonnaise for binder I can’t tell…
That thing started as a brisket and ended up as the world’s biggest piece of jerky. It can probably be salvaged in a crockpot.
So what’d you do with all of those trimmings, which I know was a lot?
I don’t use a binder on briskets that usually fucks with the bark, next time don’t touch the bottom at all.. top fat cap leave 1/2in thick…
I think you only issue was the fact you trimmed all the fat off. everything else looks good…
That looks like jerky unfortunately. Need to leave a 1/4 inch fat cap and monitor better.
Good smoke ring. However more fat is needed to keep it wet. Or smother with sauce.
Went on the smoker too lean
Time to make chili.
https://www.youtube.com/watch?v=YNBshHcxjd0
Here ya go brother
It’s all about learning and a part of the process, brother! Fall down, get up, try again.
Well, maybe smoke the fat averse a turkey. Brisket needs that rendered fat.
This looks like all my briskets…which is bad news for you
You’re close to homemade jerky.
Definitely looks dry. What you can do next time around is just chop it all up into 1 inch cubes and make brunt ends out of it.
If you have fat avert guest I typically would keep the fat cap on, but you can trim it down to 1/4 of an inch. This way when serving it should just come off the meat clean.
Either way keep going!
Brisket separates the men from the bbq boys , keep trying, this aint it
Buddy. That’s a lot of money to convert into baked beans, cause I know the next day sandwiches drenched in sauce couldn’t help that 😂
Drier than a popcorn fart
Tell those who don’t like fat to leave you don’t need that in your life
But you’ll get it! Took me a few tries and I still wouldn’t say I’ve mastered it lol
Thanks for doing the research, so we don’t have to
Short of cooking professionally in a paid for goods environment not a soul should dictate how you cook the meal you prepare except you and you alone. Fuck em if they can’t handle good food how it should be made. Brisket is too expensive anyway
If you have fat averse coming to a bbq a brisket isn’t the way to go. Next time smoke a couple tri tip. Quick, easy, and way less fat. Has great flavor.
As soon as I see all the fat hacked off, I already know how it’s going to turn out.
For the first one? That’s great, next just don’t trim it so much and see how it goes
Lools dry
Maybe 3rd times the charm?
*cough*
This was a very brave post, and I support that.
That’s not well done, that’s congratulations! Jk jk. Third time is a charm? I would eat that brisket in one sitting no matter what