Why go untrimmed with your Brisket?

[Steve Whiting]

I have been reading a lot about smoking briskets untrimmed and I now have a few questions concerning this method. Won’t trimming the fat off after the cook also remove the bark? And won’t leaving all of the fat on the brisket obstruct the smoke from getting to the meat? What are the advantages to not trimming the brisket precook?
Finally, for those of you that do not trim first do you bother to apply rub to the fat cap?
I am thinking about doing another brisket tonight and may want to try it untrimmed.
Thanks.

 

[Paul K]

Steve,

I generally trim off fat if there's 'a lot'. That's subjective, so it comes down to a personal preference. One can leave it on to act as a barrier to higher temps (smoking it fat side down) and to help retain moisture. Beef fat doesn't render the same as pork fat, so that's why I sometimes trim. Yes, if you trim the fat after smoking, you'd remove some of the bark. However, you probably wouldn't eat that section anyway (unless you really like brisket fat). When applying rub, I'm not selective; the whole brisket gets equal rubbing

. I don't think the fat obstructs the smoke very much. With a brisket, you're likely to use a considerable amount of wood like oak. After a few hours, the smoke will be all over that meat.

 

[Todd Randall]

I trim, but still leave plenty of fat, a good 1/4 inch. I trim pre-cook, so I don't have as much to trim post-cook. I cook them fat side down, and my normal brisket cook is low and slow with 2 butts over top, thinking that the butt drippings help to keep that brisket moist. I suppose that could all be in my head though.

I don't bother rubbing the fat, as from what I've read, the smoke and rub do not ever get to the meat on that side. Maybe some of the smoke does, but definitely not the rub. So I don't waste the rub. There's plenty of surface area left on that brisket that's not covered with a ton of fat to soak in the smoke and rub and still produce a nice bark on the other side and ends.

And when I'm slicing it, it's super easy to take that whole fat cap that hasn't rendered right off in one fell swoop of the electric knife. Although I leave it on any parts that I'm vac sealing and saving for another day.

Todd

 

[Bill Spearman]

Have yet to trim my first brisket. I carefully select my brisket, liberally rub it and do a high heat cook, foiling at the appropriate time. Guest can trim fat as they see fit. Never had a complaint ..........P.S. I do not know whether fat obstructs smoke or not.

 

[Tom Chips]

Usually the only major trimming of fat I do, is removing the hardened fat that runs between the point and flat. If there is an excess of fat, I might trim it down a bit before throwing it on.

 

[JRPfeff]

Steve - The fat helps protect the flat from drying during the long journey to 190 degrees. The point serves the same function, but has enough internal marbling to not need a fat cap itself.

The side with the fat cap does not achieve a smoke ring, but my brisket always has plenty of smoke flavor.

Jim