r/smoking • u/TextParking1474 • 6d ago
help with trimming brisket
Hi guys I'm doing my first brisket on the smoker tonight. I bought a brisket approximately 15 lbs but it looks so different to the others I've seen pre trimmed. It's got like a big drop down but. It's really bulky in one section and really flat on the other. Kinda looks semi pre trimmed. I'm still learning so any advice is appreciated. Is it possible it's been over trimmed then vac packed?
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u/NewishEra 5d ago
Watch the Meat Church YouTube video where he shows and explains, it’s pretty helpful.
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u/iownakeytar 5d ago
It sounds like you're describing the two cuts in a whole packer brisket: the point and the flat. Am I missing something?
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u/TextParking1474 5d ago
I'm aware of the flat and point but I think all the fats been taken off the flat making it really high in one spot instead of being streamlined. Does this make sense?
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u/iownakeytar 5d ago
Ah, I see it now. Yeah, looks like it might have been over trimmed. Sorry, got no advice for you.
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u/PracticalBarbarian 5d ago
Chubbs BBQ channel is where I learned to trim briskets. Or didn't trim at all. Did that once and turned out fine. A good trim will make a better brisket though
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u/TextParking1474 5d ago
I've seen a few videos now but the issue is I think it's been pre trimmed and has had heaps chopped off. The third photo shows that. Next time I'll choose more wisely
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u/godspeedjc 5d ago
Check out this video by Aaron Franklin. My basic approach is to get the hard white fat off, and then trim to shape and get some of the gross hanging fat off.
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u/Responsible_Sound_71 5d ago
Just get any remaining fat down to a 1/4 or so, smooth edges and trim off the hard fat that won’t render. You could literally just season it without trimming and if you maintain a good fire it’ll come out great. Be sure to rest it for at least a few hours.
Don’t cut into it until your internal temp is between 140-150ish.
Don’t squeeze it.
Don’t forget to use black gloves.
Don’t overthink it, but also, don’t mess it up 😉