Virgilio Posted April 15, 2016 Share Posted April 15, 2016 First brisket on my PitBoss, third brisket ever and my last one was six years ago. The butcher I went to didn't seem to sell a lot of briskets for smoking, I asked for a ten pounder for my family of four, so he took a heavier brisket and trimmed the fat cap off! Any ideas? I'm thinking maybe bacon strips? I'm going with the family method for this first milestone, and that means Italian dressing marinade, and no rub. I'll change one variable at a time until it's right. Sent from my iPhone using Tapatalk TKOBBQ, Marty and CeramicChef 3 Quote Link to comment Share on other sites More sharing options...
TonyP Posted April 15, 2016 Share Posted April 15, 2016 Go back to your butcher and ask for some big fat pieces and lay them on top while your smoking the slab. Only thing I could come up with... Virgilio 1 Quote Link to comment Share on other sites More sharing options...
Virgilio Posted April 16, 2016 Author Share Posted April 16, 2016 Good idea Sent from my iPhone using Tapatalk TonyP 1 Quote Link to comment Share on other sites More sharing options...
Virgilio Posted April 16, 2016 Author Share Posted April 16, 2016 Anyone think I should put this $90 hunk of meat on without? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 16, 2016 Share Posted April 16, 2016 He did trim that a little hard. Usually they want to sell it to you with the fat on to boost up the price. Sent from my XT1585 using Tapatalk CeramicChef 1 Quote Link to comment Share on other sites More sharing options...
Virgilio Posted April 16, 2016 Author Share Posted April 16, 2016 I'm not sure what's going on there. He even cut the fat from between the point and flat. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Virgilio Posted April 16, 2016 Author Share Posted April 16, 2016 I guess it is a bit of a problem, and I'm open to more ideas. Maybe I will do an olive oil and spice rub, use the heat deflector, and then a Texas crutch in the morning. Sent from my iPhone using Tapatalk CeramicChef 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 16, 2016 Share Posted April 16, 2016 Next time ask your butcher if he'll leave about 1/4" of fat on your brisket. Your plan, using the Texas Crutch, sounds good to me. Virgilio 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted April 16, 2016 Share Posted April 16, 2016 I would cook it. Wrap as soon as the bark sets. Virgilio 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 16, 2016 Share Posted April 16, 2016 Cook it, with what would be fat cap down. I regularly trim the fat between the flat and point, it allows you to rub more area, and it's easier to cut for burnt ends. Maybe just put a piece of foil down before the brisket. Rob Virgilio 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 16, 2016 Share Posted April 16, 2016 This is how I trim mine, they're great! Rob Virgilio, TKOBBQ and CeramicChef 3 Quote Link to comment Share on other sites More sharing options...
Virgilio Posted April 16, 2016 Author Share Posted April 16, 2016 Beautiful, and I saw in another post that you do salt and pepper only in your rub? Do you add oil? Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
JoeC Posted April 16, 2016 Share Posted April 16, 2016 At least you know your butcher is a decent guy by not trying to up the price with the weight of fat? Virgilio 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 16, 2016 Share Posted April 16, 2016 No oil, just S&P, let it sit for an hour or so and let the salt do its magic Rob Virgilio 1 Quote Link to comment Share on other sites More sharing options...
shuley Posted April 16, 2016 Share Posted April 16, 2016 This is how I trim mine, they're great! Rob It looks like you have some mad knife skills! 5698k and TKOBBQ 2 Quote Link to comment Share on other sites More sharing options...
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