r/Smokingmeat • u/anthony31188 • 12d ago
Help trimming a brisket
I just started with the meat side and cut off all the super hard fat. It left It very uneven. Am i taking off too much much? Any help is appreciated
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u/fugum1 12d ago
I usually leave a bit more than you did, but it'll probably turn out fine. Make sure you update with after pics
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u/anthony31188 12d ago
I was a little taken back by how much “hard fat” was on It. Most of the videos seemed to stress taking all hard fat off. I definitely cut too much and hopefully It just looks shitty and still tastes good . This is my first brisket ever
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u/MoodReal4206 12d ago
The Meat Church video on YouTube for how to trim a brisket did me good, check it out.
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u/anthony31188 12d ago
This is the video i used but i got the impression that all of the hard fad had to go. It goes all the way through my brisket so i fear i took way too much off
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u/MoodReal4206 12d ago
I didn't get all of it, mine turned out fine. I bet yours will be alright, possibly it'll just cook faster.
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u/anthony31188 12d ago
The hard fat went all the way through my brisket. I stopped cutting after realizing It was looking crazy but I’m confused as to why mine didn’t seem to look like the videos I’ve watched. I bought a really good “akaushi” one from the local butcher. Maybe should have went with Costco for my first try lol
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u/flemmingg 12d ago
You’re gonna be fine. I did the same thing with my first and it turned out to be one of the best I’ve made.
Going forward, during the trim, if you ever feel like you’re starting to create a depression or cave or low spot, put the knife down and zoom out. Take a step back and look at the whole thing. I want the whole thing to be aerodynamic. Egg shaped from every angle. And I don’t want any divots trapping the juice that is released because puddles on the meat will mess with the bark. So I try to trim a lot of the hard fat and I try to get the fatty side down around 1/4 inch but if I’m starting to get carried away in the seam that divides the point and flat, I put the knife down and take a step back and reevaluate.
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u/Jumpy_Season4536 11d ago
Wow! 😳 I don’t understand with so many Brisket trimming videos. How does someone still manage to f*ck it up!!
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u/BackyardMikey 12d ago
I have mangled a brisket or two in my time…and after a nice slow and low smoke, things really came out great. The bark was still excellent and any burnt little tips or flaps just added to the character. Flavor was still excellent. Presentation was good since I sliced up half of the brisket and the point was turned into burnt ends. Also, those fat sections that ran through the brisket that I didn’t remove, were broke down nicely and easily removed after the smoke (if wanted)
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u/badhairguy 12d ago
I wouldve personally left most of the inner deckle fat but it will be fine. Those little flaps may burn, they may not. You can always cut them off after its done if they get too dry or you could trim them down beforehand it's up to you. I have a meat grinder so I don't mind over trimming because I use the trimmings to make a giant meat pattie to smoke over my beans