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Started By
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Brisket question
Posted on 5/27/23 at 12:03 pm
Posted on 5/27/23 at 12:03 pm
Only my third brisket…. Think I might have trimmed too much at the Mohawk area. Hard to tell maybe from pic.
7
Posted on 5/27/23 at 12:11 pm to Shotgun Willie
If you cook it right it’ll be fine
Posted on 5/27/23 at 12:14 pm to Shotgun Willie
That looks like a photo of a chicken breast.
Posted on 5/27/23 at 12:22 pm to Rouge
I thought it was a chicken breast too. I can’t tell anything from the picture.
People put way too much concern on trimming. Just watch videos on how to trim and trim them up a little, they don’t have to be super perfect. Hit the main areas and your brisket will be just fine. People trying to square them up and make them aerodynamic, get outta here with that crap. Just trim and cook and your brisket will be good.
People put way too much concern on trimming. Just watch videos on how to trim and trim them up a little, they don’t have to be super perfect. Hit the main areas and your brisket will be just fine. People trying to square them up and make them aerodynamic, get outta here with that crap. Just trim and cook and your brisket will be good.
Posted on 5/27/23 at 12:26 pm to SixthAndBarone
You really do need a meat grinder if your plan is to cook briskets on a regular basis. Lot of trimmings for burgers or sausage.
Posted on 5/27/23 at 1:21 pm to Shotgun Willie
quote:
at the Mohawk area
wut
Posted on 5/27/23 at 5:13 pm to RonFNSwanson
It is shaped just like a turkey breast. I'd be more worried about the flat and the shape/trimming there than the mohawk.
Posted on 5/27/23 at 6:18 pm to Shotgun Willie
Kinda hard to tell with it already being seasoned.
Posted on 5/27/23 at 8:08 pm to Shotgun Willie
How did you make a brisket look like chicken? I’m confused
Posted on 5/27/23 at 9:59 pm to Shotgun Willie
It’s fine. Cook it. You want to trim it to be aerodynamic. If you trim too much, it’s ok. Just grind the trimmings up for burger. Enjoy it. It’s not rocket science. Cooking brisket is about the process and being able to say you did it successfully. F the haters.
Posted on 5/28/23 at 12:36 pm to Mr Sausage
This was after 11 hours this morning.
Just pulled and letting it rest a little before putting in cooler to eat around 5
Just pulled and letting it rest a little before putting in cooler to eat around 5
Posted on 5/28/23 at 4:20 pm to Shotgun Willie
I would always use two probes to be able to monitor better considering the temp can vary pretty significantly across the piece of meat.
This post was edited on 5/28/23 at 4:21 pm
Posted on 5/28/23 at 5:47 pm to Shotgun Willie
The most important area to trim is between the flat and point, other than that it is just aesthetics at some point. I trim the bottom and between but I don't stress too much.
Posted on 5/28/23 at 7:22 pm to Shotgun Willie
Looks pretty good. But unless people are gonna devour the whole thing right away I never understand the whole “slice the entire brisket” thing. You’re just exposing all the meat to air and it’s gonna dry out and lose all its juices.
Posted on 5/28/23 at 7:25 pm to Chucktown_Badger
100% and I don't monitor the point, just the flat, temp wise. I then separate that point and flat afterward and make burnt ends.
Posted on 5/28/23 at 8:39 pm to Chucktown_Badger
Basically all of it was eaten
Posted on 5/29/23 at 3:26 pm to Shotgun Willie
That brisket looks fine bro!! Great job!
I would slice it as needed, to keep it full of its own juices. Just cut a few pieces of the flat and the point, but cut your burnt ends and eat away.
I would slice it as needed, to keep it full of its own juices. Just cut a few pieces of the flat and the point, but cut your burnt ends and eat away.
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