Brisket processing and the end result updated 1/2/14

Discussion in 'Beef' started by z-man, Dec 31, 2013.

  1. z-man

    z-man Fire Starter

    I bought a 13.5 lb full packer from my local butcher to throw on the smoker tonight.  I started trimming last night and got about 5 lbs of fat off of it.  Did my butcher hose me or for a full packer of that size is that normal?  By the way, it was in the vacuum plastic and stamped"choice" if that helps answer.
     
    Last edited: Jan 2, 2014
  2. geerock

    geerock Master of the Pit SMF Premier Member

    Depending on how much you trim that may he a bit much but not too far off. I bought a 15 lb packer the other day and took about 3 1/2 lbs of fat off. I leave about 1/8 inch of fat cap. A vacuum packed "choice" cut is pretty standard for packers.
     
    Last edited: Dec 31, 2013
  3. z-man

    z-man Fire Starter

    i left between a 1/4 to 1/8" on the top but there were big areas that were solid fat that I tried to V cut out of the brisket,  It is well marbled so hopefully it will render down.  getting ready to throw it on in about 10 minutes   will send some Q view as it goes
     
  4. superdave

    superdave Smoking Fanatic

    Brisket is sold in different grades like choice or select.  5 lbs of fat, it had better have been sold as the lowest grade cut.
     
  5. geerock

    geerock Master of the Pit SMF Premier Member

    He said that it was choice so, yeah, 5 lbs is too much.
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I don't know about that.  He talked about cutting into a V, so he's doing more than just trimming the top off.   If you dive in and actually separate the point from the flat, you can run into a nice fat seam that will have some weight to it.
     
  7. Someone can correct me if I'm wrong here, but I believe that the brisket isn't actually individually graded. If you get a Choice brisket, it means it's from a cow that was graded Choice in the rib section. That *should* correlate somewhat to the brisket muscle, but there can be variance.

    This could have been a particularly bad Choice brisket, but still Choice.
     
  8. z-man

    z-man Fire Starter

    I did trim more than just the top, I left 1/8-1/4" of the flat but took took quite a bit out between the flat and the point as I was not going to do burnt ends and was just going to shred the point so I wanted to make sure it got done at the same time..  Here are the results :




     
    Last edited: Jan 2, 2014
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Brisket looks good to me..... Nice job...... Thumbs Up


    Dave
     

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