Can you smoke a super trimmed brisket?

Can you smoke a super trimmed brisket?

Can you smoke a super trimmed brisket?

Same as smoking a super lean feral hog or venison hind quarter. I usually inject those. Little smoke to start, wrap it up until the internal temp gets right, then open it back up to get some more smoke at the end. If it comes out tough, throw it in the crockpot with some BBQ sauce for chopped beef tomorrow.

Should I trim my brisket before I smoke it?

As a general rule, you can leave about a ¼ inch of fat on the brisket if you don’t want to trim it as close as the image shows. Remember that seasoning and smoke will never penetrate much farther than about ¼ inch, so if you want more flavor in your brisket, you are going to have to trim it pretty tight.

Do you trim the fat off a brisket flat before smoking?

You don’t need to cut this whole chunk of fat out of the brisket and leave a crater. Most of this will cook down and melt away, but you want the uniformity across the bottom of the brisket for better cooking.

Can you pre trim a brisket?

Pre-trimmed brisket can be a convenient choice, but there’s always a chance that the butcher removed too much of the fat from the meat. A properly cooked brisket needs a small amount of fat in order to give it the correct texture.

What happens if you trim too much fat off brisket?

Leaving too much fat on top of the brisket you won’t get a good bark or too much fat and the smoke won’t penetrate the meat properly. If the flat part of the brisket is too thick or too thin it won’t cook evenly. Trimming brisket is crucial.

Can you trim too much fat off a brisket?

Can you remove too much fat from a brisket? It’s nearly impossible to remove too much fat from a brisket because it has so much intermuscular fat. We like to trim our brisket to a quarter inch of fat, but you can trim the entire fat cap off if you like.

Did I over trim my brisket?

During the long cooking process, some of the brisket fat will render out, giving the interior of the brisket a lovely juicy texture. If there’s too much, however, the excess will turn rubbery, so the meat will be tough and unpleasant to chew.