NO TRIM BRISKET

[randy.56]

The last 3 briskets, I cooked came out some what dry. And I already decided the next will be Untrimmed. I've cooked at lease100 trimmed briskets. This makes me want to run to sams.

[jhapka]

Now I’m hungry at work again. Gotta quit leaving this site up on my phones browser

[UncleSpike]

I guess I just question the reason for adding tallow - when there's obviously lots of it there already.

Looks pretty good though. I'm going to try this sometime...

[captainlee]

I thought about that too, seemed a bit much.

[Draznnl]

I could see doing this with a quality purveyor like Creekstone or even Wild Fork. But I think Costco briskets have too much external fat that’s trimmed on better brands. At least, that has been my experience. YMMV

[RlsRls]

Did he say 10.5 hours total cook time including rest time??? Is that normal for a brisket that large? I've never tried one , but a 9 or 10 hour cook might persuade me to give one a try this Spring! Of course smaller ones would take less time right? I have a PK 360 so size would be an issue! What about smoking just the point only? Is that a viable option?

[Murdy]

In my limited experience with briskets, that's not normal.

[Bogy]

Higher temp, and wrapped.

[Huskee]

Not trimming will add time.

[smokin fool]

Before I found this site I never trimmed my briskets so if ignorance is bliss, I was one happy guy.
Never used dry rub on them either....
Thinking back the one thing I could say is untrimmed may have been just a bit moister than trimmed brisket.
At the end of the day I really have no preference.

[bbqLuv]

The question is, do you prefer to have no preference?

[smokin fool]

....as long as its served with beanz I'm in....

[Huskee]

My BIL smoked his first brisket and had us over, he was proud. He didn't realize it should be trimmed, or didn't think it mattered much maybe. He unwrapped, salted, and smoked. I thought it was bad, wayyyy too much fat, oozing. But, that's me. I've not tried it nor had the desire to since. I even trim my steaks before I grill them, but that's different.

[captainlee]

I trim my grilling steaks too.

[captainlee]

After reading all the comments and thinking about this i think that i will do the following for my next brisket. Take a good look at that particular cut and judge the amount of fat present. I think I'll do some minor trimming, but not near as much as i have previously done and go from there. Baby steps first. If satisfied with that outcome maybe dive in next time with a no trim. I still look forward to hearing from those that are going full in with no trimming on their next cook. I'll always be open to change my mind though.

[Bogy]

Gotta look. I think I still have a brisket in the freezer. Between Christmas and New Years when family is here might be a good time to try it out.

[yakima]

Before this thread started, a buddy sent me the link. I tried it. Had a Winco brisket that I did not realize was USDA Select until I got home.
Did not clean MAK pellet grill prior, but did vacuum out ash.

Short story, grease fire. Have had this MAK since 2014.
First fire. Did not realize grill had a fire alarm. Went outside, ding ,ding, ding. Tons of smoke, cracked lid, tons of fire. Turned off, unplugged, bag of rock salt, put out fire, saved some brisket. A mess, no lasting nonego related damage. I think the preexisting crud on heat deflector hindered grease drainage.

So the preexisting conditions, dirty deflector, poor quality meat, make it difficult to prove anything. Except, be careful.
And I will stick to Costco prime or Rosauer's choice, and will trim.

[captainlee]

Not familiar with the MAK smoker. What type of grease tray, grease collection, do you have? Glad your fire wasn't worse that it was. Tough way to loose a brisket.

[Bogy]

Long ago, when my Weber Genesis was my primary cooker, I had been using it over the winter to do pork butts in a 2-zone setup. One burner out of 3, furthest away from the butt worked fine. But not in the winter when the grease didn't drain. One day in the spring, I cranked it up to do some burgers for lunch. Came back out with the beef, and the grill was engulfed in flame. Including the burning propane torch from where the gas line had burned through. Grease buildup can be a b****!

[ItsAllGoneToTheDogs]

What temp? I've never had a grease fire even with a dirty MAK except with a hot and fast chicken thigh cook

[yakima]

The deflector is tilted down to right side, draining into a small bucket. Perforations in the deflector are covered with metal lids. No evidence that fat got down to firepot. Drainage channel was clear. Running at 225 degrees.