Watch some YT videos from Chuds and Mad Scientists for how to trim a brisket.
Objective_Wallaby_18
Opposite_Activity976
When trimming a brisket less is more it should turn out good if the marbling is there good luck on your maiden voyage.
throughthequad
mykepagan
Looks undercooked
_ParadigmShift
So here’s the deal. You can still save this cook, even with the fat cap gone. One of the better briskets I’ve ever cooked was a total cluster. Was given the brisket with no fat cap, smoker died halfway through and I was able to salvage the whole thing with good results.
My advice? With no fat cap it is going to want to dry out on one side. 1/2 through the cook or so, flip it. Also elevate it above the grates in your cook chamber and have a cookie sheet with water underneath it to stop any radiant heat from drying it out. In this scenario you want as much convective heat as possible compared to radiant.
Best of luck!
Manymuchm00s3n
mjmedstarved
Don’t worry about the cap being gone.. just use the foil boat method and you’ll be saved by catching/bathing in the juices.
digdugian
Looks fine; though admittedly I do t even bother anymore, by the time it’s finished the fat will melt down substantially. I’ll cut it off at the end when I’m chopping it up into pieces to eat it.
12 Comments
Where’s the fatcap?
I like to leave more fat on it, but it’s all preference. Looks clean and will cook nice and evenly!
https://preview.redd.it/bik195c5j3af1.jpeg?width=3024&format=pjpg&auto=webp&s=a92e6da7c3c3b3d3a5980fa53f5ade07d72ead9e
Here’s the trimmings
Rip.
Watch some YT videos from Chuds and Mad Scientists for how to trim a brisket.
When trimming a brisket less is more it should turn out good if the marbling is there good luck on your maiden voyage.
Looks undercooked
So here’s the deal. You can still save this cook, even with the fat cap gone. One of the better briskets I’ve ever cooked was a total cluster. Was given the brisket with no fat cap, smoker died halfway through and I was able to salvage the whole thing with good results.
My advice? With no fat cap it is going to want to dry out on one side. 1/2 through the cook or so, flip it. Also elevate it above the grates in your cook chamber and have a cookie sheet with water underneath it to stop any radiant heat from drying it out. In this scenario you want as much convective heat as possible compared to radiant.
Best of luck!
Don’t worry about the cap being gone.. just use the foil boat method and you’ll be saved by catching/bathing in the juices.
Looks fine; though admittedly I do t even bother anymore, by the time it’s finished the fat will melt down substantially. I’ll cut it off at the end when I’m chopping it up into pieces to eat it.