Christmas dinner....

[inkjunkie]

Here is what I do. I cut some of the thickest stuff off but leave a good 1/2" or fat on it all the way around. I usually get about 1.5lbs of fat off when I trim. If you went down below 1/4" or fat that could be causing some of the issue with the moisture level.

I started with not trimming at all and learned what I liked and developed my trimming habits. Have you looked at the video of Aaron Franklin doing his brisket prep? If not its a good watch

[VIDEO][/VIDEO]

I hope this helps.

This is one of the many videos I have watched. Hell, I think I downloaded this one on my laptop. The brisket that is being used here does not look an awful lot like mine....Prior to trimming of course.
Very easy to suffer from a case of OCD while trimming anything. I mentioned to the wife we will probably be having brisket again for New Years. We may be having it bi-weekly until I figure this out. I very well may try just knocking the hard stuff off on one.
Just got "the look" from the Boss....she has an appointment at 9:15, gotta go.

 

[gary s]

I'm  Watching ??      Got to post some Fantastic pics 

Gary

 

[inkjunkie]

I'm  Watching ??      Got to post some Fantastic pics 

Gary

Wish I was THIS optimistic. Got to remember to pull out some ground beef.....need a back up plan....just in case...

 

[gary s]

Gunna be great   THINK POSITIVE !!!!

Gary

 

[crankybuzzard]

You're over thinking this. :biggrin:

 

[inkjunkie]

You're OVER THINKING this. :biggrin:

THIS is the one thing I am very good at..

 

[b-one]

Good luck with the brisky and keep the snow to wherever you are! I'm glad to of not plowed yet hopefully it will be mid January before I need to the extra sleep is nice!

 

[gary s]

OK lets see some pics ...............

Gary

 

[inkjunkie]

20151225_064918.jpg

• inkjunkie
• Dec 25, 2015

Prior to going on the XL BGE. Looks naked with just saltnpepper. When I was lighting the Egg at 6 or so I had an owl doing flybys....

 

[GaryHibbert]

 
OK lets see some pics ...............

Gary

Hey Doug.  Good to see you posting again.  Check out some of Gary's brisket posts.  He's cooked more briskets than most of us even knew existed.

Gary

 

[inkjunkie]

20151225_110123.jpg

• inkjunkie
• Dec 25, 2015

After 4 hours at 300*, wrapped in butchers paper and back in. This was almost 2 hours ago. Speared it with the Thermapen about 15 minutes ago. Read 187*, had a bit of resistance going in.

 

[pc farmer]

Looking good

 

[inkjunkie]

Screwed that up...

20151225_151412.jpg

• inkjunkie
• Dec 25, 2015

 

[gary s]

Screwed that up...

20151225_151412.jpg

• inkjunkie
• Dec 25, 2015

WHAT UP ???   I enlarged the pic, It looks moist, tender and a nice smoke ring,  Did it taste bad ?

Gary

 

[realtorterry]

Not much of a fat cap on there, unless I'm looking at it wrong? You'll need some for moisture. Keep posting the pics & we'll help with what we can?

 

[realtorterry]

Just realized I missed the finished pics? My bad! How did it taste to you?

 

[inkjunkie]

Bark was hard and crusty. Closer to the point had some moisture. Crumbled when cutting. Just spent the last 15 minutes shredding what I could of it.

 

[jcbigler]

That looks good to me. But, I think I like my brisket over cooked compared to what everyone else likes. I do like the flats to be nice and tender and moist, but almost fall apart tender.

 

[inkjunkie]

That looks good to me. But, I think I like my brisket over cooked compared to what everyone else likes. I do like the flats to be nice and tender and moist, but almost fall apart tender.

Do you make burnt ends out of the point?

 

[inkjunkie]

Not much of a fat cap on there, unless I'm looking at it wrong? You'll need some for moisture. Keep posting the pics & we'll help with what we can?

I took off way to much of all of the fat. When I lifted it off of the grate for wrapping it in paper it was somewhat crusty...