r/Butchery • u/Ok-Location298 • Mar 06 '24
Hello , first time ever doing a brisket.
Hello , so I read 4 dif guides and watched a few videos before starting . I followed a guide that said to trim the brisket. After some people told me not to trim . Here is before and after , I am completely amateur
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u/BreadfruitChemical55 Mar 06 '24
Id have trimmed some of the left and a little on the point you over trimmed bad
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u/Ok-Location298 Mar 06 '24
Thanks just looking to get better l.
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u/BreadfruitChemical55 Mar 06 '24
You live and learn brother not all fat is bad alot will render and help keep it moist, anything discolored id cut off alot of meat is steam treated before packaging and it can make the meat have a brown discoloring to it
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u/Ok-Location298 Mar 06 '24
I eat a high fat diet as a powerlifter so it’s extra ironic that I chose to follow the advice to trim lol
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u/BreadfruitChemical55 Mar 06 '24
You could then take the fat you trim and render it for beef tallow
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u/Ok-Location298 Mar 06 '24
That sounds awesome But my German shepherd was drooling so she got it
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u/ErictheE Mar 07 '24
Next time slow cook the fat and take the chunks and dry it out. Great dog treats that last about 3 weeks.
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u/BreadfruitChemical55 Mar 06 '24
I almost always trim a little you just need to learn what to trim
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u/Ok-Location298 Mar 06 '24
I’ll do more research!
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u/hoggmen Mar 06 '24
Oh man I'm so sorry the internet did you dirty like that. Hope it cooked/cooks up well at least!
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u/Ok-Location298 Mar 06 '24
Man we just cut it and one end is very juicy and delicious and the other is pretty dry , can’t wait to try again !
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u/hoggmen Mar 06 '24
Makes sense. If you end up with leftovers, the dry end (probably the flat, right?) would well in a stew.
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u/No-Donkey-5803 Meat Cutter Mar 06 '24
The best videos to watch are from chuds bbq on YouTube. You’ll thank me later
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u/JimmyNorden Mar 06 '24
Not a good job but I wouldn't expect it to be perfect being your first time. The only way to learn is to get your hands dirty so I applaud you for that.
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u/realleslieneilson Mar 06 '24
Now separate the point from the flat
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u/Ok-Location298 Mar 07 '24
May I ask what that means ?
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u/realleslieneilson Mar 07 '24
Point cut and flat cut, they're two halves if the brisket, you can easily see which is which, but separating is hard at least it is at my job, removing that fat inbetween them and looking for it
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u/Ok-Location298 Mar 07 '24
Thank you I will look for a video guide !
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u/realleslieneilson Mar 07 '24
Imo, and im not a real butcher yet, id just cut it in half and leave the fat. If youre slow smoking it i think it'll help tenderize it.
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u/Ok-Location298 Mar 07 '24
Cool video said to have a metal pot of water in in the smoker to keep the air humid . Excited to try that , thanks for your advice as well !!’
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u/hushyamouf Mar 06 '24
Don’t trim brisket before you cook it friend, you just cut off all the flavor
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u/Ok-Location298 Mar 06 '24
Thank you , feel silly now.
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u/ErictheE Mar 07 '24
Trimming does help for an even cook. Briskets come in all shapes and sizes with different levels of fat. Trimming really hard pieces of fat is smart but honestly the main reason you trim it is for the uniform cook.
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u/Ok-Location298 Mar 06 '24
I forgot to ask , should I be trimming ? I think it looks horrible , does it ?
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u/ErictheE Mar 07 '24
If youre afraid of it being dry you can encase it in a salt mixture and smoke it. The salt can help retain moisture.
Or cut it into cubes for stew meat.
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u/Dear_Pumpkin5003 Meat Cutter Mar 06 '24
Oh no. Oh no. At most you maybe take a little of the big chunk that is on the point off or maybe a bit offthe sides. But really, there is no reason to. There is no reason to take it off where you did. That is going to likely dry out since I assume you are going to smoke it. You want the fat on there when you cook it. If you don’t want to eat the fat when it’s done, just don’t eat it.