Brisket fat... pic included

moontz · Joined: 16 Jun 2009 Posts: 10

Question for you all... I buy my briskets at Costco and generally come out well. One thing I notice though is that on some areas the fat does not render (not sure if thats the right word) very well. See the pic below. From bottom up you see meat, then nice fat, then weird stringy fat. More evident on right side of the brisket below. Is that the "hard fat" or am I not trimming enough off or whats the deal here. Any ideas?

Tombigbeeriverdawg · Posted: May 10 2010 Post subject:

All i can say is that is one juicey looking brisket right there.
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BigPhil32 · Posted: May 10 2010 Post subject:

you could trim a little more fat, bu i personally like that layer of fat...dang tasty!!! it looks like it was mighty tasy though...
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Uncle John · Posted: May 10 2010 Post subject:

That is a good looking brisket.
You can trim the fat before or after you cook.
Both methods are good.
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thunderburp · Posted: May 10 2010 Post subject:

moontz, some people (like me) like some fat on their brisket, If you don't like it just remove it before you chow that goodness down. But it sure looks good to me, nice job.

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Jarhead · Posted: May 10 2010 Post subject:

moontz, I don't see a thing wrong with that moist and tasty looking brisket. I wouldn't turn it down. Great job.
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rodneymeatsnsweets · Posted: May 10 2010 Post subject:

What I am lookin at right there is a nicely smoked brisket. Very Happy

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Brisket is super fatty. I personally have never really cared for it.

Inner10 · Posted: May 10 2010 Post subject:

KAKid · Posted: May 10 2010 Post subject:

moontz · Joined: 16 Jun 2009 Posts: 10

thanks for the compliments. dont get me wrong.... i agree and really enjoy the layer of fat. question was around the fat that didnt seem to render very well - that elastic stuff on top. was curious if i was not trimming enough. not a fan of cutting it off after the cook as I lose the bark then. but i get the feeling I am thinking too much about this and should just shutup and eat Very Happy

Huey · Posted: May 11 2010 Post subject:

I like the fat layer you have right there on the flat. I'll usually trimm some off of the point, and once the layer gets a bit fattier as I slice it, I switch to chopping the meat. I find I like chopped point better than sliced flat.

Rocko-la · BBQ Super Fan Joined: 28 Jan 2010 Posts: 467

Your looks fine, a wee bit thick, but it's OK. I trim the fat down to about 1/8in to 1/4in before I put it on.

ah · Posted: May 11 2010 Post subject: