Okay guys, things got out of hand. Feel free to roast me. First time and feel like I messed this up. How can I recover from this brisket trim or do I just go with what I’ve got?
by No_Data5277
6 Comments
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mightyjoe227
Leave it alone. Cook as is. Fat side up.
Next time, just try not trimming it. A lot of folks do it.
DryPath8519
Any section thinner than your thumb will dry out and/or burn so I’d cut off the thin tail and turn it into burnt ends or something on the side because it likely won’t survive the cook.
Fat is what we perceive as moisture in meat. With how little fat is left you’ll need to add fat to maintain moisture. Make sure to either add globs of butter on top every few hours or render the fat trimmings into tallow and add globs of it on top. Alternatively you could inject the brisket after the first 3 hrs with tallow or butter but the fat will seep in just fine if you put it on top. When you wrap make sure to add a few tablespoons worth of butter or tallow as well. (When reheating uncut leftover brisket and racks of ribs, I add butter or tallow if available on top and wrap before putting in the oven as a way to maintain moisture. It works very well.)
The “other” option to consider is to purchase a meat grinder and make some nice ground brisket hamburgers or sausages.
The next time you trim do so while watching the mad scientist bbq tutorial on YouTube. Honestly he has the best tutorials of brisket out there and he actually explains the science behind what works and why where many people just spout absolute garbage. There are lots of myths about brisket cooking that are pretty well spread around the community and most tutorials repeat them so go with the one guy who knows what he is talking about.
crocksmock
It looks thin
Comfortable_Being723
Grind everything for burgers at this point
BucketteHead
Just cook it. At 165 I’d wrap it in foil and put in some moisture (beef broth, tallow, etc.) and bring it to about 205. I don’t like wrapping in foil always but I think this will help prevent drying it out.
If it turns out bad, just remember, even bad brisket makes good chili.
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Leave it alone. Cook as is. Fat side up.
Next time, just try not trimming it. A lot of folks do it.
Any section thinner than your thumb will dry out and/or burn so I’d cut off the thin tail and turn it into burnt ends or something on the side because it likely won’t survive the cook.
Fat is what we perceive as moisture in meat. With how little fat is left you’ll need to add fat to maintain moisture. Make sure to either add globs of butter on top every few hours or render the fat trimmings into tallow and add globs of it on top. Alternatively you could inject the brisket after the first 3 hrs with tallow or butter but the fat will seep in just fine if you put it on top. When you wrap make sure to add a few tablespoons worth of butter or tallow as well. (When reheating uncut leftover brisket and racks of ribs, I add butter or tallow if available on top and wrap before putting in the oven as a way to maintain moisture. It works very well.)
The “other” option to consider is to purchase a meat grinder and make some nice ground brisket hamburgers or sausages.
The next time you trim do so while watching the mad scientist bbq tutorial on YouTube. Honestly he has the best tutorials of brisket out there and he actually explains the science behind what works and why where many people just spout absolute garbage. There are lots of myths about brisket cooking that are pretty well spread around the community and most tutorials repeat them so go with the one guy who knows what he is talking about.
It looks thin
Grind everything for burgers at this point
Just cook it. At 165 I’d wrap it in foil and put in some moisture (beef broth, tallow, etc.) and bring it to about 205. I don’t like wrapping in foil always but I think this will help prevent drying it out.
If it turns out bad, just remember, even bad brisket makes good chili.