Brisket membrane

[Matt in MD]

Well, just made a mistake - I forgot to remove the membrane from a 9 lb brisket that I started this morning. It's already rubbed and on the wsm - should/can I attempt to remove it after its cooked and rested? Thanks.

 

[timothy]

I never heard of or removed a membrane on a brisket.

Tim

 

[Brett Fields]

"Silverskin". Don't sweat it. You'll be fine.

 

[Matt in MD]

Really? The recipe I am using says to remove any membrane / silver skin...I didn't see anything obvious like I do on ribs but I wasn't really checking, either..

- - - Updated - - -

Ok thank you guys

 

[Dustin Dorsey]

There is some silverskin on the meat side but nothing like the membrane on ribs. Trimming the silverskin off is optional, but I've started doing it because I believe it may help with the smoke ring. But yeah, absolutely don't sweat it. It's kind of a nitpicky thing.

 

[Matt in MD]

Good - thank you!

 

[timothy]

OK, so I Googled Brisket membrane and found some good discussions on membrane and or silver-skin.
Learn something new everyday.

Tim

 

[Enrico Brandizzi]

Do not bothet about silverskin. It will disappear.

 

[Pat G]

Do not bothet about silverskin. It will disappear.

From the keyboard of the brisket master.

 

[JRAiona]

From the keyboard of the brisket master.

Absolutely. That's good enough for me.

 

[Matt in MD]

The brisket came out really good (especially for my first one) - thanks all.

 

[Matthew F.]

The brisket came out really good (especially for my first one) - thanks all.

Great to hear. I have my first one on the 22" as we speak

 

[Timothy F. Lewis]

I am encouraged by the support here in every "newbie" cook!
Glad so many turn out as well as posters claim! Good work folks!