I am an idiot and trimmed the fat between the point and flat – is it salvageable if I throw fat back in between the gap before i smoke it?
Just got a smoker for the first time and trying to do some damage control 😬
by richhomiequon12
5 Comments
championofthelight
what’s the other side look like? In my experience a lean brisket is a dry brisket. This might be a crock pot brisket.
UncleHemmyBBQ
You’re absolutely fine, in competitions those two are almost always trimmed and smoke separately. Sometimes the deckle can be obscene and knotted and that amount of fat doesn’t do anything. Also, that fat as its renders does not get absorbed in to the meat. While it can keep the meat moist throughout cook it will render downward anyways. You’re not an idiot, you’re learning. I always trim the deckle a bit to make the brisket more aerodynamic
Season it up. When you’re done cut that point off and make burnt ends. I’ve seen guys purposely trim that fat if they are making burnt ends. You’ve actually got more surface area for great bark there now. There is enough collagen and fat in that point that you don’t have to worry about it. You over trimmed it tho.
cynanolwydd
I just about always trim quite a bit of that out. I just don’t want a 3 inch hunk of fat that gets rendered and mostly runs out the side anyway. I haven’t noticed my brisket any drier or juicier when I leave it in or take it out. Render it in the side and pour some over before wrapping if you really want! That seems to work well.
PuzzleheadedStuff2
Save the trimmings and render them. Add the rendered trimmings back onto the brisket once you wrap. It’ll taste the same and help keep it moist.
5 Comments
what’s the other side look like? In my experience a lean brisket is a dry brisket. This might be a crock pot brisket.
You’re absolutely fine, in competitions those two are almost always trimmed and smoke separately. Sometimes the deckle can be obscene and knotted and that amount of fat doesn’t do anything. Also, that fat as its renders does not get absorbed in to the meat. While it can keep the meat moist throughout cook it will render downward anyways. You’re not an idiot, you’re learning. I always trim the deckle a bit to make the brisket more aerodynamic
https://preview.redd.it/ef2peaqoipef1.jpeg?width=3024&format=pjpg&auto=webp&s=f39a979c77445cb31485f5cbc0f806bda77e2746
Season it up. When you’re done cut that point off and make burnt ends. I’ve seen guys purposely trim that fat if they are making burnt ends. You’ve actually got more surface area for great bark there now. There is enough collagen and fat in that point that you don’t have to worry about it. You over trimmed it tho.
I just about always trim quite a bit of that out. I just don’t want a 3 inch hunk of fat that gets rendered and mostly runs out the side anyway. I haven’t noticed my brisket any drier or juicier when I leave it in or take it out. Render it in the side and pour some over before wrapping if you really want! That seems to work well.
Save the trimmings and render them. Add the rendered trimmings back onto the brisket once you wrap. It’ll taste the same and help keep it moist.