Brisket - No Fat After Trimming?


 
GrantT

GrantT

TVWBB Pro
So, I picked up my Costco brisket (it went on the WSK at 10:00 pm last night at 225) but when trimming it up, there was almost no fat on the one side that I could keep. It was very thin to start, or brown/old so after cleaning it up carefully as possible there was virtually no fat layer left. Is this going to be a problem? Does anyone trim away all fat on purpose? I was intending to try leave 1/4" or so based on videos I've seen, but really had no choice to clean it all off. It's a AAA so should be pretty well marbled. We'll see I guess.

Anyways, had a rather sleepless night as I'm sure my brain was waiting for the temperature alarm to go off. This was my first run with a full load of briquettes and controller setup. It is still below freezing here at night so was using more fuel in my test runs. Thankfully - no alarm and stayed rock solid 225 all night with my new IQ120 modification I did:

tvwbb.com

Custom Made Temperature Controller Setup - WSK + Pitmaster IQ120

So, I have a Pitmaster IQ120 from a few year back I was using with the Keg and was thinking about how I could adapt it to fit the WSK. Problem is, the adapter I have does not work with the controller port hole on the WSK. So, thinking about how I could do this, I just scrapped together some...
tvwbb.com tvwbb.com

I just pulled it off to wrap as it's been sitting at stall for some time. Amazing, rock solid bark!! I'm pretty pleased with the first attempt - never got this good on the Keg. Sure hope it comes out edible.

Gave it a light drizzling with beef broth until it would not absorb any more, then foil wrapped and it's back on....I'll post some finish picks later today (I hope).

Say a prayer to the brisket gods for me!!
 
Well, I am happy to report that even with no fat left on, I am super-happy with the end result. Moist, super-tender. So stoked for brisket feast later!! Just bought some fresh buns, dill pickles, extra-hot horseradish and beans to go with...

1615676615987.png

1615676649807.png

1615676683484.png
 
It was an Alberta AAA, so that usually means good marbling. I could not really tell when it was raw. Since it came out better than I expected (moist) for not having any fat layer, I think it must have been well marbled. Can't see much in the flat that wasn't rendered, but there are still some nice fatty layers in the point. I cooked to about 205 when the probes started sliding in nicely.
 
I was thinking it had to have good marbling - glad it turned out for you. Love the smoke ring 👍🏼. I like a well marbled cut of meat, and I trim most of the fat off so the bark can develop better.
 
You must log in or register to reply here.

 

Back
Top