Untrimmed Brisket Help

[Craig]

Found some whole brisket recently for 2.99 pound untrimmed. It has a decent fat layer on both sides. Am I supposed trim one side of most of the fat to help smoke penetrate, or do any of you just cook as is. It's also difficult to tell which side the flat is.

[BBQ101]

:lol: I only trim some of the hard fat near the point. You want the fat to keep the meat moist while cooking. If you want to trim some of the fat off the top of the brisket you can but it is easier once the brisket is done to trim the fat. Never trim the fat from the bottom of the brisket. Point side being the top.

[redneck cooker]

Trim off all the fat you want on the top side but leave the fat on the bottom :lol: :lol:

[bigwheel]

Now whut kind of bottom fat is we speaking of here? You talking the middle layer maybe which separates the point and flat? I cant recall much fat on whut I would call the bottom of a brisket less you get some with the two sided fat.

bigwheel

[1044]

Come on, now. You've seen Redneck. You know what bottom fat is.

[redneck cooker]

OUCH!! :shock: :shock: I thought we wus buddies?! :oops: ...What you doing looking at my bottom fat?? :shock: :roll:

[1044]

Well, I meant you prolly showed bigwheel a brisket propally trimt. :roll:

[redneck cooker]

Thats what I thought you said....... :lol: :lol:

[Crpdeth]

Thats what I thought you said....... :lol: :lol:

ROTF :twisted:

[Paul Taylor]

Whoa, getting crazy in here as usual.That's a good thing. :)

Paul Taylor

[txpgapro]

Found some whole brisket recently for 2.99 pound untrimmed. Next time when you find it at that price, call a cop!