Hmm. I’d thin it out myself. With that said, it’s pretty close to perfect. You could always trim it after cooking so you keep the fat melting. It’s kind of a toss up.
Del292
I live in SoCal so it’s kind of hard to get this cut. Either you have to buy the whole brisket or just the flat. First time I cooked the whole brisket. It came out like jerky. The second time I did just a flat which came out OK. I got lucky in a random store and found just a point cut. I heard it’s the more forgiving part of the brisket to cook. I’m not new to smoking, but I’ve never really nailed the brisket. Any tips would help.
Modern_sisyphus32
I dont think too much is a thing
-neti-neti-
I’d probably trim it to a uniform thickness and render the rest into something you use to cook up some potatoes or other veggies
sevenoutdb
yeah you need to trim off that nasty grey layer of skin and try to get to about 1/4″. Most importantly that grey skin has to go.
ShoddyIntrovert32
I’m in the camp of leave it the way it is. You can trim it after it’s cooked and the fat rendered. No need to trim or anything else before hand. You’re not cooking to sell or show it to someone. You’re going to eat it after I’m assuming. Trim after if you want. I actually like the fat to stay on, it helps to keep the meat moist, even if I have the temp too high. It’s more forgiving.
Federal_Pickles
Smoke that fat. Render a lil in a pan. Heat some tortillas in it. Boom. Brisket tacos wrapped in its own smoked fat.
11 Comments
Hmm. I’d thin it out myself. With that said, it’s pretty close to perfect. You could always trim it after cooking so you keep the fat melting. It’s kind of a toss up.
I live in SoCal so it’s kind of hard to get this cut. Either you have to buy the whole brisket or just the flat. First time I cooked the whole brisket. It came out like jerky. The second time I did just a flat which came out OK. I got lucky in a random store and found just a point cut. I heard it’s the more forgiving part of the brisket to cook. I’m not new to smoking, but I’ve never really nailed the brisket. Any tips would help.
I dont think too much is a thing
I’d probably trim it to a uniform thickness and render the rest into something you use to cook up some potatoes or other veggies
yeah you need to trim off that nasty grey layer of skin and try to get to about 1/4″. Most importantly that grey skin has to go.
I’m in the camp of leave it the way it is. You can trim it after it’s cooked and the fat rendered. No need to trim or anything else before hand. You’re not cooking to sell or show it to someone. You’re going to eat it after I’m assuming. Trim after if you want. I actually like the fat to stay on, it helps to keep the meat moist, even if I have the temp too high. It’s more forgiving.
Smoke that fat. Render a lil in a pan. Heat some tortillas in it. Boom. Brisket tacos wrapped in its own smoked fat.
No.
It’s never enough
Maybe
1/4 inch