Fatty brisket

falconplayer26

Newbie

Original poster

Jan 13, 2016

11

10

• Aug 16, 2016

• #1

I buy brisket from a local butcher shop and they have pretty decent prices but my brisket has a lot of fat in the middle like it's sandwiched between 2 pieces of meat. Is this the point and flat? Should I separate the 2 pieces of meat? If not how do I render the fat out so all I have is a nice tender piece of meat without the chewy fat? Still low and slow until it reaches 200 IT?

 

Last edited: Aug 16, 2016

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Aug 16, 2016

• #2

You can separate if you want to, and cook both separate. But I'd leave it hole and hold a steady 225_250* until probe tender. The point may be probe tender before the point. Separate them cube up the point for burnt ends while the flat continues to cook.

 

tbrtt1

Smoking Fanatic

★ Lifetime Premier ★

Mar 16, 2014

694

417

The Woodlands, TX via South Louisiana

• Aug 16, 2016

• #3

Don't worry abut that fat. It is normal. Most folks cook the whole packer. Once cooked you can basically just pull apart the point and flat along that fat layer. Cut and scrape away what fat you don't want.

Like mowin said you can separate them a little before the flat is done and continue cooking the flat and cube up the point and toss in a little sauce and rub and back In the smoker till the sugars caramels nice and dark. Thems the Burt ends. They're good eatin.

 

falconplayer26

Newbie

Original poster

Thread starter

Jan 13, 2016

11

10

• Aug 16, 2016

• #4

Thanks guys for the advice!

 

SmokyMose

Smoking Guru

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Aug 13, 2015

5,331

2,919

Indianapolis, Indiana

• Aug 16, 2016

• #5

Falconplayer26 said:

I buy brisket from a local butcher shop and they have pretty decent prices but my brisket has a lot of fat in the middle like it's sandwiched between 2 pieces of meat. Is this the point and flat? Should I separate the 2 pieces of meat? If not how do I render the fat out so all I have is a nice tender piece of meat without the chewy fat? Still low and slow until it reaches 200 IT?

Click to expand...

That's exactly what that fat is, Falcon, a division between two pieces of meat, the flat and point. Many of us like that fat because that's what makes a brisket so tender and juicy. You can separate it before cooking and trim if you like. That's the beauty of brisket, you can do whatever you want with it and it's good!
That said, I've never had "chewy fat" in a brisket...
Dan

 

mowin

Master of the Pit

May 30, 2015

1,220

246

upstate ny

• Aug 16, 2016

• #6

SmokeyMose said:

That said, I've never had "chewy fat" in a brisket...
Dan

Click to expand...

My Dr won't agree with me, but dam is that good stuff.