Page 1 of 1

Trimming brisket

PostPosted: June 30th, 2017, 10:37 pm
by Baltimore Bull
Hey all,
This will be my 4th cook, so certainly not a pro. I was hoping to get opinions on my trimmed brisket. I haven't had issues trimming before and base the amount to trim from the Franklin book/YouTube series. However, the brisket tonight was the fattiest I have come across to date and I just can't imagine it will turn out well. It definitely sucks to have to put in the time for a product that I think might be doomed from the start.

Anyways, here are pictures. I would normally think this trimming was way too aggressive, but pay attention to where the flat ends - there is barely any overlap with the point. The underside of the point was completely hard fat with no meat, so I cut that off because it definitely wouldn't have rendered.

Are some packer cuts just like this or should I call the well known company I mail ordered it from. Am I overreacting?

Thank you for your help!

Re: Trimming brisket

PostPosted: July 1st, 2017, 12:04 pm
by Yoder_Herb
Every animal is different, and so is the meat that comes from them. There are always variations is size, texture and how long it takes to cook to the proper tenderness.

For another reference, use: which has recipes cooked mostly on Yoder cookers. Use the search to find what you are interested in. Here is the link to a "brisket" search:

Re: Trimming brisket

PostPosted: July 4th, 2017, 8:00 am
by Baltimore Bull
The flat was wonderful, the point was expectedly dried out and awful. Such as the perils of ordering meat sight unseen.

Re: Trimming brisket

PostPosted: July 4th, 2017, 6:43 pm
by Jfrederick
Where did you orde the meat from?

Re: Trimming brisket

PostPosted: September 14th, 2019, 4:01 am
by KomalShinde
Great Informaiton