Brisket trimming advice?

[Horace]

The internal fat layer on this brisket seems excessive. Should I trim a wedge out of it, or leave it there? I'll smoke this overnight. That's a 19 pound Costco brisket and the fat layer is 3 inches thick.

[Mik]

Yeah, I’d cut a big wedge out between the flat and the point. On top just trim to a quarter inch.

[Mik]

And try to get as much of the hard fat off it as possible.

[Horace]

Thanks Mik!

[LuFins Dad]

Is the fat layer running all the way through?

[Horace]

@LuFins-Dad said in Brisket trimming advice?:

Is the fat layer running all the way through?

Nope. Seems only a couple inches deep.

[LuFins Dad]

Then a wedge will definitely do it. I’m not a fan of overly fatty brisket… Lean and mean, there’s plenty enough fat in between the fibers…

[jon-nyc]

I’m a lean brisket guy myself.

[Horace]

I guess this will take 15 plus hours at 250. If it finishes early I’ll wrap it and keep it in the smoker at 200.

[Mik]

Better if you can rest them four hours or so. Do you have an oven that can go as low as 170?

[Horace]

@Mik said in Brisket trimming advice?:

Better if you can rest them four hours or so. Do you have an oven that can go as low as 170?

Just checked, and yes I do.

[Mik]

That would be better than 200 if it is probe tender in the thickest part of the flat. Best to leave it in the oven a couple hours, wrap it in towels and stick it in a good cooler.

[Horace]

I can do the oven part, but I don't have a big enough cooler.

[LuFins Dad]

Yeah, I’ve found smoking brisket in two steps is far better. 250 for 8-10 hours, wrap and put in the oven at 170 for a few hours, then I put it back on the grill for another 90-120 minutes at 250

[Jolly]

We tend to smoke them, slice them, place in a covered pan in the frig. Then the next day, throw some raw onion rings on top with a few bell pepper rings and a bit more seasoning. Recover with foil, sealing the edges. Then to the oven or pit at a low temp for a few hours.

[Mik]

@Horace said in Brisket trimming advice?:

I can do the oven part, but I don't have a big enough cooler.

If you did two hours oven on and two with it off that would be fine. Then the butcher paper would be enough. The oven is pretty well insulated and it will be at a good temp to slice and eat. You just don’t want the brisket to get below 140F for three hours.

Bon Appetit, y’all!

[Horace]

Turned out well, at least the point. The flat, which I didn’t serve, was not very tender. I have to say the point was some of the best brisket I’ve had. I used Meat Church rubs. Holy Cow and The Gospel. Thanks Mik and LD for your help!

[LuFins Dad]

Looks great!

[Mik]

Great rub choice! Glad it turned out well.