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DBA1954

trimming a brisket

Picked up a roughly 17lb USDA Prime packer brisket! Never cooked a Prime one before. Wondering how I should trim this bad boy. Some say don't trim, others saw trim every thing and many others somewhere inbetween. Wondering what you guys do ?
Wood River BBQ Team

Re: trimming a brisket

DBA1954 wrote:
Picked up a roughly 17lb USDA Prime packer brisket! Never cooked a Prime one before. Wondering how I should trim this bad boy. Some say don't trim, others saw trim every thing and many others somewhere inbetween. Wondering what you guys do ?


I've tried the 3 ways. Now, I leave around 1/4" of fat so I'm in between. The reason I do that is because when I left the fat I found it wouldn't  render into the meat, as I thought it would, and I ended up with a poor crust even though I scored the fat. Additionally, the fat won't let the rub penetrate to the meat.

I only trimmed all the fat once and I didn't like the results -- the meat dried out.
DBA1954

have you done the 3 with USDA Prime? wondering if is makes a difference due to the marbling.
Wood River BBQ Team

DBA1954 wrote:
have you done the 3 with USDA Prime? wondering if is makes a difference due to the marbling.


All the one's I've cooked were choice (I can't afford prime) but I think my reasoning concerning the fat would be the same but I withdraw my suggestion because I've never cooked prime so I just don't know.

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