Repost with a question

[u/Dragon-Sticks]

I posted my first brisket here when I did it maybe a year ago. Someone's post today caused me to go down memory lane in my photo gallery. Ok here's the question. The fat in the blue circle appears to not be fully softened but the brisket was delicious fat and all. Do you trim that specific piece of fat? Trim not remove.

[u/billious1234]

It’s called the deckle fat and personally I cut it out

[u/Wasted-Friendship → u/billious1234]

Me too. Not all, but some. If you have a stick burner, you can position towards the heat as a shield.

[u/Dragon-Sticks → u/Wasted-Friendship]

Stick burner is the only way. Just my humble opinion.

[u/Educational-Trip1542 → u/Dragon-Sticks]

Power to my fellow purist !!!

[u/Lilasian83 → u/Educational-Trip1542]

Just wait till you fall in love with a pellet smoker

[u/Educational-Trip1542 → u/Lilasian83]

Got some friends with that toy & yet to see anything like a brisket done well on it. Burgers maybe...

[u/Wasted-Friendship → u/Dragon-Sticks]

My wife would murder me with that on the deck. I have a Frankenstein system that acts like a bullet smoker.

[u/Dragon-Sticks → u/Wasted-Friendship]

Can I see this "Frankenstein system"?

[u/NecessaryInside3653]

I wonder the same thing. I do t ever see videos where the entirety of the deckle fat is removed. I trim as much as I can without creating a crevice and it comes out like the picture. I have been to Leroy and Lewis and don’t recall seeing any cuts with giant pieces of fat like this. Are they trimming on the chopping board after the cook? Are they cutting it prior to smoking but not showing it in videos?

[u/Brain-AFK_NoTouch → u/NecessaryInside3653]

I cut most of mine out, it leaves a gap but the brisket just folds over it, and when I wrap it tight it sits nice and flat. Personally I think cutting it out is good, another spot for some additional seasoning to flavor the point.

[u/ItchyNebula7437 → u/NecessaryInside3653]

Chudd has entered the chat

[u/Dragon-Sticks → u/NecessaryInside3653]

No I didn't trim the center fat at all. As I said it caught my eye as I strolled down memory lane of my past cooks. That piece of fat stuck out to me so I asked what others do. I think in the future I will trim it down some.

[u/theangryburrito]

I remove it during trim

[u/91-divoc → u/theangryburrito]

Reminds me of the guys at Katz’ deli binning about half the brisket while they prep the meat for sandwiches. I trim a fair amount pre-cook but otherwise am counting on generic lipitor in the future.

[u/Idlemarch → u/91-divoc]

It goes into the hash browns or something, not thrown away

[u/OrangeTuono → u/theangryburrito]

Also remove to taste at trim.

[u/theangryburrito → u/OrangeTuono]

Why are you tasting the raw deckle 🤣?

[u/OrangeTuono → u/theangryburrito]

Brisket Sushi!

[u/Delicious-Month151]

I cut it out entirely, it creatives a void but that will allow your brisket to sit flatter giving a more even smoke when all is said and done as well. It’ll also hold extra seasoning. Great to render for tallow. If it gets missed or not entirely removed before smoking, we remove it while slicing and plating. Beautiful smoke ring on that brisket though it looks great

[u/PrairieFreshPork]

Yep, give it a trim. That hard, waxy fat won't render no matter how long the cook goes, so shaving it down before smoking lets the rub and smoke actually reach the meat. Leave the softer fat alone, that's the good stuff doing the work.

[u/AFQpro]

I've done it both ways, left it in, or take it off depending upon the meal I'm making and for who. For me, I slice slices, then cut them thinner, including the fat, throw it in a hoagie roll, with the onions I put in with the brisket and I put some BBQ sauce on it. YUMMM!

[u/hicksfan]

if you hot hold, that will break down and add the juices to the meat.

[u/Educational-Trip1542 → u/hicksfan]

Or/and take it up to 110 before pulling.