Has anybody here tried this method of not trimming the brisket? It goes against everything I've learned but change is inevitable. It appears to be a valid method, trying to think of any negatives.
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captainlee you've gotten my attention! I am willing to give this a try...Thanks for posting that link to the video.
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It would be hard to resist trimming some of that funky looking fat. I don't have any future briskets planned at this point so i would be very interested in your results. -
I'm smoking two briskets next week and I think I'll leave one untrimmed and see what happens. -
Perfect, looking forward to hearing your results. Wonder if there is any difference in the cook time.
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First brisket I ever did - a prime one from Costco - I did no trimming before the cook, and it was great! Just a little extra fat to cut off on the plate in a few areas though.Comment
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That was fun to watch. I was surprised at how apparently soft all that deckle fat got.
Thanks for the link, captainlee .
KathrynComment
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I've cooked several untrimmed briskets. The wagyu briskets had a lot of plate trim but all turned out great.Comment
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I'm all in on this !
I'll give it a try and assuming I get the same results, I will only trim a brisket when I need to make tallow. Thanks for sharing the video captainleeComment
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Very interesting, but I think I'd still trim some of the thickest fat.Comment
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I would have expected more bark to be lost to the rendering fat cap. This no-trim method appeals to the lazy side of me.
I may have to give this a shot sometime.
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I watched that one a few weeks ago, or whenever he posted it. I, too, was surprised at the results.
Interesting. I might try it someday, maybe even side by side with another trimmed one, once I get my big smoker built.Comment
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The only trimming I ever do is to fit it on the 22 kettle grill. I like to cook those 17-20lb packers so trim to length sometimes but thats it. I also never trim butts. We pay by the lbs and ill be damned if I’m throwing it away!Comment
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I’m surprised at how much fat rendered. I’ll definitely be trimming less fat off my next brisket as a result of seeing that.
Thanks for sharing this out.
JDComment
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My only issue with this method is when you don't trim the brisket, people generally do it while eating it. When they trim the fat before eating.........there goes most of your rub, bark and smoke flavor. When the fat layer goes after rubbing, cooking and slicing, so does all those flavors too. This is why I keep about a 1/2 inch of fat on my briskets. You keep a good layer of fat for flavor, but not to much that people look at it and think it needs to be trimmed off before eating.
There is no question that leaving all the fat makes for a richer brisket, but only if you intend on eating the fat the is left untrimmed. I just don't like to see people trim off my hard work.
Honestly, that brisket did not have very much fat on it to start with. If I would have unpacked that one, I doubt I would have trimmed it very much or much at all. Most of the briskets I get require quite a bit more trimming. If I was buying choice, I doubt I would trim hardly at all, only if the fat was 2+ inches in spots.Comment
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captainlee I really don’t think so. I cook real low and slow ( brisket and butt normally 16 hours) I find that the bark layed down on the fat is super excellent. It’s not nearly as firm but even more flavorful. I also normally am cooking for my freezer so all the rendered fat and juice really make a better product when un -thawed.
I looked but didn’t find a pic of a brisket but here are the last run of butts I did. Not a think wrong with this bark! Briskets look the same.
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realdocBBQ I Know! I haven’t cooked one since joining and before I joined I rarely took / kept pictures of cooks!
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His untrimmed brisket looks like mine trimmed up. Obviously, a better-quality cut
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