Question on trimming a brisket

[tribunal88]

I've smoked points and flats separately, but for Super Bowl this year I planned on just doing the whole thing. My wife asked if I could trim down the fat between the point and flat before smoking it to make it leaner (she's a dietitian by trade). Is this a bad idea? Will this dry things out too much or otherwise negatively impact the meat flavor?

 

[BigDan]

Just my opinion, if you’re going to do that you may as well separate the point and flat and trim accordingly. I’ve over trimmed before and shortened my cook time… a little. Really didn’t notice a difference in my finished product.

A lot of what you’re asking depends on your process. Time, temp, wrap or no wrap? Lots of variables…

 

[tribunal88]

Here's the recipe I'm using.
https://ewerickson2.substack.com/p/brisket

 

[Waterboy]

Matt at Meat Church has a burnt ends video where he trims the fat between the point and flat that may help with your decision.

 

[Greg Jones]

I’ve done that once-didn’t care for the result and didn’t care to try it again. Probably better to try what @BigDan suggests and separate them. Frankly, my suggestion these days is to buy brisket when it is at or under $3.00 a pound, separate the point and the flat, trim out the fat seam to make tallow, then grind the beef and make great brisket ground beef. Buy some Pichana, plate ribs, or Prime rib roast when you want the best beef cut on your smoker. Outside skirt has plenty of potential also. Not all are a popular opinion I realize, but it is what we like these days.

 

[Jim6820]

Well, I’ve cut the fat pocket out a couple of times but found it not worth the effort. I try to select briskets with as small a fat pocket as possible and cook as-is, doing any needed trimming when slicing as I usually separate the point and flat at that point anyway.

 

[Waterboy]

(she's a dietitian by trade)

You should have her look into the Texas A&M research that shows brisket fat is high in oleic acid which is beneficial for improving HDL cholesterol levels.

 

[JTolbert]

I watched multiple videos on trimming brisket and I think it was an Aaron Franklin video where he recommended trimming that fat out. And for me it works great it allows the brisket to lay more flat and my results have been that the two temperatures flat and point track more evenly through the cook. Of course with other trims made as well

 

[TheRicker]

I’ve done that once-didn’t care for the result and didn’t care to try it again. Probably better to try what @BigDan suggests and separate them. Frankly, my suggestion these days is to buy brisket when it is at or under $3.00 a pound, separate the point and the flat, trim out the fat seam to make tallow, then grind the beef and make great brisket ground beef. Buy some Pichana, plate ribs, or Prime rib roast when you want the best beef cut on your smoker. Outside skirt has plenty of potential also. Not all are a popular opinion I realize, but it is what we like these days.

@Greg Jones …I came across this older post from you, I wanted to ask how you cook your picanha…whole or cut into steaks?

I tried a picanha I bought from a local butcher last year and not knowing fully what I should have done, I did a reverse sear cooking it on my Bull at 250F until it got to 130F and then seared it on my gas grill with a focus on really cooking that thick “fat cap” on it. I was blown away by the beefy flavor of that cut of meat. I’m not sure if I’d ever experienced that beefiness in my life.

Costco carries them pretty often and they come two to a pack. But I’m interested in how others cook them. I wasn’t sure if trying to cook it like a brisket was advisable. I’ve seen other places online people cut them into steaks. Any thoughts you would share is appreciated.

 

[Waterboy]

I cook them like a steak. Once you have the steaks you can trim the fat to an acceptable level for whoever is eating them.

 

[TheRicker]

I cook them like a steak. Once you have the steaks you can trim the fat to an acceptable level for whoever is eating them.View attachment 22296View attachment 22295

Thank you.

My local butcher shop that I go to some has grass-fed / grain-finished Akaushi Wagyu picanha. I am not sure what Akaushi means to me but I understand Wagyu. I may have to try it…at least once.