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its the fat isn't it!?


 
Dan H.

Dan H.

TVWBB Pro
all my little theory's and notes on briskit that I so take the time to write and remember all end up blown out of the water, every time. TILL NOW! (evil laugh). wanted the board to share there thoughts w/ me on it. anyway i've cooked what I would call a lot of seperate briskit cooks since owning a wsm, cause its possibly my fav. smoked food. not to brag but everyone is always impressed (except my perfectionist self) with them it seems like. I've had from excellent, to good, to bad, to big accedents, and then some but 85% great meals w/ briskit. but i think i've discovered that the fat content is important for moistness/tenderness, which would make some since but not totally. I don't want anyone to waste there typing on things that have been discussed before or anything cause i've always watched "briskit" posts but darn.. that seems to be the key for me. I guess the maj. would say the tenderness level means done and fat side down, etc. etc. and I agree 100% but i've DONE that so much and im telling you I could do it in my sleep almost and not all of them have turned out 'great" but most. theres always those few and thinking back it was always the ones that have looked awfully red w/ hardly any fat, btw im talking about whole packers, always. i'll even be honest about foiling, I foil these days but i've not foiled before (never used to) and there both good methods and both (in my eyes) work equally, and well... what I mean is I don't see that ones better then the other in my cases. basicly im obsessed. just wanted your thoughts. It may turn out that this is a big "duh" and everyone already knows this, i don't know. It's just a challenging thing to cook, compared to some. and all this time I thought I was like "blessed" w/ beginner luck or something but I do turn out some embarrasing ones and couldn't figure out why, it should be like riding a bike once you've done like 10 or 15! guess not.
 
Well, yes. All else being equal, cooking a higher grade of brisket has the potential to result in a moister, more tender finish.

The operative word is potential. No guarantees. An overcooked Prime brisket is not going to be as good as a correctly cooked Select.
 
IMO, a good brisket cook starts in the meat isle. All your technique and skill won't improve a bad piece of meat. And equally, a poor cook can easily ruin a great brisket.

With skill and technique, one can bring out a brisket's potential, but if the potential was never there to begin with, well...

As I stand in the meat isle staring at the cold cryo-vac packs of meat, I try to select the stiffest, most inflexible one in a size that will work. What? Why? Here's my theory:

Cold fat is very stiff and inflexible, while cold meat (muscle) will bend fairly easily. Consider a well marbled cold steak or roast. Ever notice how hard the fat is compared to the muscle? Take your finger and poke a well marbled cold steak, then poke a lean one. The marbled steak is always firmer because of the fat. I'm looking for a well marbled brisket -- one with generous amounts of fat -- for a juicy, flavorful finished product, so I pick the firmest, stiffest of the bunch.

Remember it's just my theory, but so far, it seems to be working. Now, I'm only doing about 4 or 5 a year, so I'm no expert, but we'll see what everybody else thinks.

And yeah, it might be a big "duuuhhh" moment, but we've ALL had plenty of those. I think I'm due for a brisket, now.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin S.:
IMO, a good brisket cook starts in the meat isle. All your technique and skill won't improve a bad piece of meat. And equally, a poor cook can easily ruin a great brisket.

With skill and technique, one can bring out a brisket's potential, but if the potential was never there to begin with, well...

As I stand in the meat isle staring at the cold cryo-vac packs of meat, I try to select the stiffest, most inflexible one in a size that will work. What? Why? Here's my theory:

Cold fat is very stiff and inflexible, while cold meat (muscle) will bend fairly easily. Consider a well marbled cold steak or roast. Ever notice how hard the fat is compared to the muscle? Take your finger and poke a well marbled cold steak, then poke a lean one. The marbled steak is always firmer because of the fat. I'm looking for a well marbled brisket -- one with generous amounts of fat -- for a juicy, flavorful finished product, so I pick the firmest, stiffest of the bunch.

Remember it's just my theory, but so far, it seems to be working. Now, I'm only doing about 4 or 5 a year, so I'm no expert, but we'll see what everybody else thinks.

And yeah, it might be a big "duuuhhh" moment, but we've ALL had plenty of those. I think I'm due for a brisket, now. </div></BLOCKQUOTE>
Kevin, great post about the fat, I'm a poker of brisket myself. Only thing I'll add is I do not trim either. I can cut it off when it's finished if I want to. I want all the protection I can get on there for the cook. JMO
 
those were great responses from all of you and appreciated, but the resposnes also brought one more thing to mind and that is: w/ no trimming of fat do you guys worry about 'silver' skin very much? I used to remove almost all but it is very very difficult on some briskys I've bought and lately the results are good with most of it in place. thanks again, i have been making extra effort in selection, and I too don't trip hardly anything, although have never bought a prime Brisk. I would like to send pictures soon but I don't understand the photobucket and all those things in that I get on the sites and am viewing all these pictures of whatever I want and I don't really want the world to see my bbq pics you know... kinda strange. I wonder if I could keep them more private or whatever and only post here somehow. i'll get it figured out sometime. thanks again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
w/ no trimming of fat do you guys worry about 'silver' skin very much? I used to remove almost all but it is very very difficult on some briskys I've bought and lately the results are good with most of it in place. </div></BLOCKQUOTE>
Dan, I've never seen true silverskin on a brisket flat or packer. There's some super thin almost opaque white skin, but not like the silverskin you see on whole eye of rounds, whole filets and such.
 
yes your correct, i've only seen just a thin thin film, although on some packers its been fairly solid, so thought i'de ask, thats that, guys. thanks. another this weekend coming up and experimental sides, etc. have a good one.
 
just bought a really good lookin 12 lb. packer my first 'usda choice' one ever as far as I know (i think). marbled to beat hell and guess what, the fat comments made be kevinator held up. I owe you for that cause that IS one thing i would never had thought about, thats pretty creative amigo. it was stiffer and you made sense to me, thanks again. let you know how she does this weekend. wish me luck cause I need it. ok so now what temp should my crock pot be on again? and fat side facing left... right? jusk jokin. have a good one. -Dan
 
I'm glad I read through this thread entirely. I like to read others opinions when it comes to meat selection and reason behind it. I tend to stay away from the "hard" fatty briskets. I will have to check it out next cook. Thanks for the knowledge.
 
And remember to cook that brisket with the fat cap down, to protect it from the heat coming up from below.
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always down baby.. always. and frank I ussually looked for them to fold easier in my hand as well (although in cryo in can be hard to tell) but i'll let you know this was different for me too.
 
Dan, first off let me say this, paragraphs are a drunk person's friend. I had a hell of a time reading your post drunk.

Second, I'm with Kevin, an over cooked prime brisket isn't as good as a perfectly timed select brisket. My only advice is foil at 165 and start checking her for fork tenderness at 180; I've had some done near 180 and some done near 205, as everyone says, she's done when she's done. I know others have great success with high heat brisket cooks, I'm just not in that much of hurry, I want to take my time, do some BBQ drinking if you know what I mean.

I only buy choice briskets these days and have seemed to have better luck with them.

Lastly, fat cap down, in my briskets it's made a huge difference.
 
My last brisket cook was a Superior angus brisket 14.5lbs packer. I picked this brisket up and it was limp, it sagged from both ends. Cooked up damn good and tasted even that much better. I will take a shot at the hard fatty brisket cook. WITH the fat cap down of course
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I think I may have to cook one this weekend with all this talk.
 
With all this talk I am going to have to do a side by side cook on my next brisket cook. The briskets I have done I have been happy with , looking for a packer with a thick even flat ,limp as can be ,cooked fat down . Years ago I got a case of IBP choice , stiff as all get out ,and not up to par after cooking.


Rick
 
i didn't know i'de draw such knowledgable opinions and experiences. im interested in your post rick as I wanted limp as can be (briskits that is) as well, as that was just what I was told by some. but again, some come out good and some better. it dawned on me the other day the fatter ones coincedence or not have been a bit better. The best advice though was Bryan telling everyone to cook em till you can do it in your sleep while its fresh in your mind, so now that I can im huntin' down other things that may help me. i just never want to rely on one for a huge party as I have before and have it not be as good as it can be. Hasn't happened yet but could have a couple times now. I have a rep. to keep w/ my large family, we always have these friendly competitions and such. let you know in a while.
 
I used to think I could pick out a good brisket. I would look for the right fat cap, thickness, etc. Then I decided to order a case of packers from Sam's, since that would only cost $1.40 a pound. I took the case home and weighed each brisket (there were 6 in the case). They ranged from 6.5 to 10.5 pounds. I cooked the best looking 2 for a competition, and they did turn out pretty good. A couple of weeks later I decided to cook the small one, which I would never have picked up on its own. It was thin and barely any fat cap. Well....it turned out to be the best one to date. But, I'm not going to start looking for small, no fat-cap briskets. I think a lot has to do with the internal marbling, and that is hard to figure from looking at them in cryovac, imo. These were all choice briskets. I have not cooked a select cut, so I don't know how big of a difference exists. I do my briskets low and slow.
 
well im waiting for the tender part to come and its taking its time. i foiled this time and it was at 172 when I got around to it, i was busy w/ lots today so I was slightly late but i'de like to think it wont hurt anything
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. I think I got time for a shower and then hopefully i'll be eatin good tonight. shes a beauty, i hate how you have to just sit around smelling them for hours, ....I gotta get into high heat.. lol. wish me luck I always need it, even when tying my shoes. -Dan
 
totally forgot but, when you guys add drippings to your bbq sauces do you, or, how do you seperate the fat from the uh... good stuff. I've used pork and bacon fat religiously for green chili, beans, breakfast fries.. ... all kinds of stuff but not quite like this, I noticed w/ chili's and 'thinner' things the fat seperates, etc. and doesn't seem as appealing to some (NOT ME). but wandering the easiest way to do that successfully this time w/ my fav. bbq sauce, w/ briskit. I have really good, clean drippings this time that came from end of cook, plus I know there will be some excellent juices in the foil also.. thank you for explaining. appreciate it. If sauce ingredients matter or make a diff. ( I doubt) let me know.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
totally forgot but, when you guys add drippings to your bbq sauces do you, or, how do you seperate the fat from the uh... good stuff. I've used pork and bacon fat religiously for green chili, beans, breakfast fries.. ... all kinds of stuff but not quite like this, I noticed w/ chili's and 'thinner' things the fat seperates, etc. and doesn't seem as appealing to some (NOT ME). but wandering the easiest way to do that successfully this time w/ my fav. bbq sauce, w/ briskit. I have really good, clean drippings this time that came from end of cook, plus I know there will be some excellent juices in the foil also.. thank you for explaining. appreciate it. If sauce ingredients matter or make a diff. ( I doubt) let me know. </div></BLOCKQUOTE>
Ah well Dan I don't seperate it. It's all good in my book. OK just pour it in a measuring cup and let it settle out. After about 5 min put it in the freezer till the fat gets hard on top. Then all you have to do is lift it off with a fork. It doesn't take all that long to setup. HTH
 
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