No idea how to trim it but it was mooing yesterday 😊🤪

[TimboBBQ!]

Any advice on how to trim this brisket. Just bought it from the meat market down the street. Was alive and mooing a few days ago. 16lbs. Smoking it Saturday

 

[SmokinEdge]

Trim the fat down to about 1/4” thick. I wouldn’t worry about the rest. Season and smoke it, should be delicious.

 

[civilsmoker]

Trim the fat down to about 1/4” thick. I wouldn’t worry about the rest. Season and smoke it, should be delicious.

yup this!

 

[TimboBBQ!]

Trim the fat down to about 1/4” thick. I wouldn’t worry about the rest. Season and smoke it, should be delicious.

Thank you. I do everything but brisket and this looks much different that what I see in the store.

 

[SmokinEdge]

Thank you. I do everything but brisket and this looks much different that what I see in the store.

Looks to me like the flat got cut short for some reason, otherwise looks like a delicious piece of beef. It will cook up just fine.

 

[JckDanls 07]

Like to see it out of the package...
Myself I would trim the silverskin (or whatever you want to call it) off... I also don't trim much fat... I like to catch it (and other juices) in a pan when it renders down... I reuse it when I wrap, if I wrap,

 

[TimboBBQ!]

Like to see it out of the package...
Myself I would trim the silverskin (or whatever you want to call it) off... I also don't trim much fat... I like to catch it (and other juices) in a pan when it renders down... I reuse it when I wrap, if I wrap,

I will take a pic tomorrow afternoon once I get it open and start to work on it. Thanks!

 

[TimboBBQ!]

Looks to me like the flat got cut short for some reason, otherwise looks like a delicious piece of beef. It will cook up just fine.

Yea I get whole filet loins etc from them and I am used to them. This just looked odd. I ordered it this morning and picked up on the way home from work.

 

[SmokinEdge]

Yea I get whole filet loins etc from them and I am used to them. This just looked odd. I ordered it this morning and picked up on the way home from work.

Very cool

 

[Coreymacc]

My opinion is take the big fat chunk out between the flat and point, square it up and go. I used to trim and trim and get all perfect. No more. Kiss principle from now on.

Corey

 

[Chris_in_SoCal]

 

[mneeley490]

If it was processed just a few days ago, I'd leave it in the cryovac for at least 3 weeks to wet age. Or better yet, get an Umai bag for brisket, and dry age it.
Beef that is "too fresh" can have a liver-like flavor to it.
Just my opinion, FWIW.

 

[TimboBBQ!]

Thanks will check it out!

If it was processed just a few days ago, I'd leave it in the cryovac for at least 3 weeks to wet age. Or better yet, get an Umai bag for brisket, and dry age it.
Beef that is "too fresh" can have a liver-like flavor to it.
Just my opinion, FWIW.

Man I wish I had known that sooner! Just now prepped it for tomorrow. Thanks I will make a mental note going forward

 

[SmokinEdge]

If it was processed just a few days ago, I'd leave it in the cryovac for at least 3 weeks to wet age. Or better yet, get an Umai bag for brisket, and dry age it.
Beef that is "too fresh" can have a liver-like flavor to it.
Just my opinion, FWIW.

We have always done beef from the farm to the processor and in the freezer. I never tasted anything “off”. They do age the carcass about 2 weeks. That said butchered plenty of fresh young beef for cookouts that the process was only a couple days, again no off taste, might not be as tender or flavorful but never off tasting, just my experience.

 

[TimboBBQ!]

We have always done beef from the farm to the processor and in the freezer. I never tasted anything “off”. They do age the carcass about 2 weeks. That said butchered plenty of fresh young beef for cookouts that the process was only a couple days, again no off taste, might not be as tender or flavorful but never off tasting, just my experience.

Thanks buddy! Hopefully it will be decent with no issues. I buy fresh filet mignon loins form them a lot and grill them up and they always taste amazing.

 

[SmokinEdge]

Thanks buddy! Hopefully it will be decent with no issues. I buy fresh filet mignon loins form them a lot and grill them up and they always taste amazing.

I’ll be watching for the finish. It’ll be good.

 

[TimboBBQ!]

I’ll be watching for the finish. It’ll be good.

Want to eat tomorrow around 5pm. Figure after trimming it up it’s about 12 - 13 pounds or so. Maybe a bit more. I know I can rest as needed once it’s ready. Plan on smoking 275-300. The new drum runs best around that temp. What time you think I need to get it going to be safe?