Ahh, fat trimming method...the biggest preference debate in brisket prep. I remove the fat cap from the point. Not needed, it has the intra fat which is the only thing that renders inside the meat. Trim flat down to 1/4 inch. Overall a solid overview of what you should do at home.
Thanks! Yeah there's so many different opinions and not much of them really matter. I just know for me when I'm doing a brisket at home I want to keep as much meat as I can on the brisket. I agree the fat in the meat is what makes it juicy but I also do think the fat cap protects to meat from drying out. I usually smoke my brisket fat down on my pellet grill and the fat is like a shield from the direct heat. Again all opinion and not really anything that's a 2+2=4 kinda thing when it comes to trimming.
Hey all, question to the group. If you look at 6:35, does anyone else use fat trimmings to cover these bare spots? I do this. I'd also like to ask y'all if you think my idea of adding thin fat slices to cover bare spots is a good or bad idea? What are everyone's thoughts? (Genuinely curious 🤔)
Ahh, fat trimming method...the biggest preference debate in brisket prep. I remove the fat cap from the point. Not needed, it has the intra fat which is the only thing that renders inside the meat. Trim flat down to 1/4 inch. Overall a solid overview of what you should do at home.
Thanks! Yeah there's so many different opinions and not much of them really matter. I just know for me when I'm doing a brisket at home I want to keep as much meat as I can on the brisket. I agree the fat in the meat is what makes it juicy but I also do think the fat cap protects to meat from drying out. I usually smoke my brisket fat down on my pellet grill and the fat is like a shield from the direct heat. Again all opinion and not really anything that's a 2+2=4 kinda thing when it comes to trimming.
Great video brother, and also great tips! Cant wait to see the final product.
Thanks bro! All the tips I've learned are from here on TH-cam. If you havent watched them checkout meat church and mad scientist bbq. Great resources.
@@Nicks-BBQ Yeah sometimes I watch them, I get my learning from bbq league I'm subscribed on there they have tons of information on how too's
@@Rickysfoods I'll definitely check them out. Love seeing new channels
@@Nicks-BBQ it's a website definitely check them out brotha.
Hey all, question to the group. If you look at 6:35, does anyone else use fat trimmings to cover these bare spots? I do this. I'd also like to ask y'all if you think my idea of adding thin fat slices to cover bare spots is a good or bad idea? What are everyone's thoughts? (Genuinely curious 🤔)
Yeah I've seen others do it on their videos. Don't see how it could hurt at all. As long you do it fat up it'll stay on and protect the meat.
Excellent tutorial, however I wanted to know how to split it, as I want to corn the meat to cook with veggies in the oven or slow cooker.
I don't have a video on how to split it or how to corn the beef. I will need to put that in my to do list though!
Buy a bigger cutting board
You're not lying ml