Trimmed Brisket or.......

[SneakyPhil]

I am going to attempt my first smoked brisket on my 18" Webber Smokey Moutain smoker. Two adults and two kids will be feasting on the brisket. I'll have to find a brisket that will fit in the smoker. A friend at work suggested a trimmed brisket but am afraid it may dry out as the ones I've seen have very little fat left on them.

What say you green screen? Trimmed brisket or no?

[jwhale07]

No. I cook my briskets on a large smoker (not a weber) but I never buy trimmed briskets. the fat side always up which drips down into the meat and makes it tender

[lsoutdoorstx]

I agree fat side up

[JW]

Wait trimming the fat off a brisket in Texas is legal??? [emoji15]


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[Hydestik]

I like untrimmed , fat side up and I use a Weber

[jjam]

I personally buy untrimmed and trim myself. As for the fat cap . I base the fat cap more on the heat source which most of the time is up in my big pit and down in my little one.

[Eagles1181]

Untrimmed. Only in a Webber put it fat side down. You want the fat layer to protect the meat from the heat. Done it several times, works better fat down on the webber (mine was actually a Brinkman bullet but same concept).

[Hydestik]

Untrimmed. Only in a Webber put it fat side down. You want the fat layer to protect the meat from the heat. Done it several times, works better fat down on the webber (mine was actually a Brinkman bullet but same concept).

I move all the the coals to one side and put a pan under the meat with water inside

[RobinHood]

I move all the the coals to one side and put a pan under the meat with beer inside

Fify
Beer is better [emoji1303]

[Hooverfb]

Untrimmed. The fat helps capture some of that smoke flavor better, and adds its own flavor (if you've ever made tallow from the fat, that flavor with the smoke is great).

[flinger]

Never trim mine and fat side down.

[Smart]

Trimmed Brisket or.......

My opinion. My taste buds. My preference. Not the gospel.

I don't buy trimmed as it's always more expensive. I trim myself. I like a little more fat than a trimmed brisket has but not much. Bark does not set up well on fat. I cut off all the hard white chunk fat as it doesn't render anyway.. it's useless. I trim the fat cap to 1/4" thick...then square off the flat to help it cook more even.. I like bark. Bark is where all the flavor is. Ive seen folks smoke non-trimmed briskets, then cut or scrape off all the fat when done. What little bark and flavor they put on that fat has now just been scraped into the trash. Then all you have is the meat.. with little flavor. Trimming lightly gets you bark on both sides. No scraping or cutting off the fat. To me and my tastes, it's the only way to go.



Btw... The fat does not drain down through the meat with fat side up. It rolls off the side. The internal fats render in place. Draining through the meat is a myth unfortunately. I put my fat cap towards the heat. And I prefer fat down as a whole but I'll do it up if the pit needs it. Fat side down makes for a pretty and flavorful bark on top.

[Rafter S]

Untrimmed. Fat side up. Season it more than you think you will need. Once it's cut you have very little meat with seasoning on it

[Bayouboy]

My opinion. My taste buds. My preference. Not the gospel.

I don't buy trimmed as it's always more expensive. I trim myself. I like a little more fat than a trimmed brisket has but not much. Bark does not set up well on fat. I cut off all the hard white chunk fat as it doesn't render anyway.. it's useless. I trim the fat cap to 1/4" thick...then square off the flat to help it cook more even.. I like bark. Bark is where all the flavor is. Ive seen folks smoke non-trimmed briskets, then cut or scrape off all the fat when done. What little bark and flavor they put on that fat has now just been scraped into the trash. Then all you have is the meat.. with little flavor. Trimming lightly gets you bark on both sides. No scraping or cutting off the fat. To me and my tastes, it's the only

Btw... The fat does not drain down through the meat with fat side up. It rolls off the side. The internal fats render in place. Draining through the meat is a myth unfortunately. I put my fat cap towards the heat. And I prefer fat down as a whole but I'll do it up if the pit needs it. Fat side down makes for a pretty and flavorful bark on top.

Word!

[SneakyPhil]

Thanks for the advice guys. Put a 10 pounder on at 7:30am that I trimmed myself. It's at 195 right now. Going to pull it at 200F and let it rest for 30 min. We shall see.