I’m curious to see what the feedback is. I just finished my 4th last week and still tons to learn.
That-onestressednerd
I did round out the tip a little after posting.
Opening-Farmer-5547
Seems a little on the lean side.
rocj31
Pretty great for first time honestly
BrotherGlobal641
You gave the fat cap a crew cut.
whatsupchiefs
Looks better than most I see on here…
Unusual-Collar3083
You trimmed way too much fat off remember fat creates flavor so try to leave a1/2 to 3/4 of an inch of fat and cook fat side on top so the juices do there job of creating the delicious flavor
Necessary_Winter_808
Damn good for your first time. I recommend removing more of the deckle to expose that “lip” of point. Makes for more bark on those burnt ends.
harms916
Should have a 1/4” fat cap.
MattManSD
pretty good for the 1st one. Just remember that fat cap is your bestie. Leave enough to render into the meat
Ffairwayffrank
Would love to see the end result
PitaBread008
I like .25” layer on top for mine. Also clean off the two patches of silver skin on the underside.
Great job though. Make sure you make tallow w the fat!
theuautumnwind
That’s great for a first timer!
Send_me_treasure
Looks better than my 500th
Fine-Cheek-2433
Do u have to trim brisket I thought the fat on brisket was good to stay on for flavoor and it’s a long cook process when using this part of the animal is it not ?? Idk 🤷🏼♀️ it’s jus a thought 💭
TowerNo496
I trim the the middle fat down on the inside. The fat in the center that goes between the 2 slabs. I think it cooks more evenly and you can put your rub in there also.
YoloLikeaMofo
I always always leave a 1/4 inch if I can across the top
Lifter5
Trimmed it into a tritip
dec7td
Looks really good for the first time. You could probably take out more of the deckle fat though.
Potential_Lettuce
10/10 please invite me to eat some
Also never done a birsket myself
Inevitable-Hall2390
Needs more fat
Okayish-27489
Are we supposed to be trimming our brisket??
Logical_Wealth_5698
Cooking a brisket perfectly is a bit of an art. We all tend to get better with experience. Every brisket is different too I’ve found. The one you have there does look quite lean from the outside, but it can and will still be delicious. Which grade is it?
I’m a big fan of smoking it at 225F. Cook until a good bark is formed..usually I find it’s around that 165F mark when the bark is looking sufficient.
At that point many people will wrap in foil or butcher paper to push it through the stall and finish cooking. Foil and butcher paper both have pros and cons. I find foil the easiest to work with but you do typically lose a bit of the firmness of the bark. Most don’t typically find that to be a big deal. Personal preference. You can read up online of the pros and cons of both. Some people don’t wrap at all. I’ve yet to try this method however.
I usually wrap it with a cup or so of beef broth in my foil boat. Important to use heavy duty foil too as regular stuff tears too easy. Also important to try and not puncture the foil.
Then I toss it back on the smoker until “probe tender”, rather than a set temp. I’ve had briskets finish reading 195F and 205F. Like I said, each one is a bit different and “probe tender” varies. If a temp probe goes in and out in the flat like a hot knife through butter, it’s done. In and out of the meat with little to no resistance. Don’t worry about getting a certain temp. It’s not like cooking a steak to med rare etc. It’s all about probe tenderness. The temp is moreso a guide. 195F internal is usually when I start testing it for probe tenderness. Happy cooking!
25 Comments
I’m curious to see what the feedback is. I just finished my 4th last week and still tons to learn.
I did round out the tip a little after posting.
Seems a little on the lean side.
Pretty great for first time honestly
You gave the fat cap a crew cut.
Looks better than most I see on here…
You trimmed way too much fat off remember fat creates flavor so try to leave a1/2 to 3/4 of an inch of fat and cook fat side on top so the juices do there job of creating the delicious flavor
Damn good for your first time. I recommend removing more of the deckle to expose that “lip” of point. Makes for more bark on those burnt ends.
Should have a 1/4” fat cap.
pretty good for the 1st one. Just remember that fat cap is your bestie. Leave enough to render into the meat
Would love to see the end result
I like .25” layer on top for mine. Also clean off the two patches of silver skin on the underside.
Great job though. Make sure you make tallow w the fat!
That’s great for a first timer!
Looks better than my 500th
Do u have to trim brisket I thought the fat on brisket was good to stay on for flavoor and it’s a long cook process when using this part of the animal is it not ?? Idk 🤷🏼♀️ it’s jus a thought 💭
I trim the the middle fat down on the inside. The fat in the center that goes between the 2 slabs. I think it cooks more evenly and you can put your rub in there also.
I always always leave a 1/4 inch if I can across the top
Trimmed it into a tritip
Looks really good for the first time. You could probably take out more of the deckle fat though.
10/10 please invite me to eat some
Also never done a birsket myself
Needs more fat
Are we supposed to be trimming our brisket??
Cooking a brisket perfectly is a bit of an art. We all tend to get better with experience. Every brisket is different too I’ve found. The one you have there does look quite lean from the outside, but it can and will still be delicious. Which grade is it?
I’m a big fan of smoking it at 225F.
Cook until a good bark is formed..usually I find it’s around that 165F mark when the bark is looking sufficient.
At that point many people will wrap in foil or butcher paper to push it through the stall and finish cooking. Foil and butcher paper both have pros and cons. I find foil the easiest to work with but you do typically lose a bit of the firmness of the bark. Most don’t typically find that to be a big deal. Personal preference. You can read up online of the pros and cons of both. Some people don’t wrap at all. I’ve yet to try this method however.
I usually wrap it with a cup or so of beef broth in my foil boat. Important to use heavy duty foil too as regular stuff tears too easy. Also important to try and not puncture the foil.
Then I toss it back on the smoker until “probe tender”, rather than a set temp. I’ve had briskets finish reading 195F and 205F. Like I said, each one is a bit different and “probe tender” varies. If a temp probe goes in and out in the flat like a hot knife through butter, it’s done. In and out of the meat with little to no resistance. Don’t worry about getting a certain temp. It’s not like cooking a steak to med rare etc. It’s all about probe tenderness. The temp is moreso a guide. 195F internal is usually when I start testing it for probe tenderness. Happy cooking!
8.75
That’ll do/10