What is a trimmed brisket?

What is a trimmed brisket?

Most briskets will have a section of the point that tapers off and looks like a thin flap of meat with fat above and below. Some brisket cooks trim this flap off entirely to create a more uniform top of their brisket. Others leave it on and enjoy the thin crispier edges as a snack while slicing.

Can you smoke a trimmed brisket?

Although in the past, briskets were usually smoked without trimming them beforehand, and you certainly can approach it that way, it’s a common practice nowadays to trim the cut before cooking or smoking.

Is it better to buy trimmed or untrimmed brisket?

I go for packer cut briskets instead of untrimmed briskets. The idea here is that the fat will help the brisket cook and through the cooking process the fat helps keep the brisket moist. Without it, you will get a dry brisket using the flat, but there are techniques to cook even a trimmed flat if needed.

Should you trim a brisket?

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.

Can I cut a brisket in half before cooking?

As a brisket must is cooked low and slow for many hours, cutting the brisket in half will not only cut down the required cooking time, but will also allow you to monitor its internal temperature much easier than you would with a whole packer.

How do you smoke a 2lb brisket on a pellet grill?

At 225 F, smoking a brisket takes about 1.5 to two hours per pound. At 250 F, it takes one to 1.5 hours per pound. At 300 F, it takes 30-45 minutes per pound.

Can you eat brisket medium rare?

Medium-rare doneness for beef is about 130°F (39°C), but the recommended doneness temperature for brisket is 200-205°F (93°C). Why so high? Because connective tissue doesn’t begin to unwind and dissolve until it reaches the temperature range of 160-170°F (71-77°C).

What if I dont trim my brisket?