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Started By
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Prime Brisket TOO fatty?
Posted on 3/8/21 at 3:10 pm
Posted on 3/8/21 at 3:10 pm
I was looking for a choice brisket at Sam's last week and all they had was Select, so I thought. After starting to walk out defeated I saw a huge bunker that had "prime beef" on it, low and behold sat some prime briskets only $2.57/lb. I picked one up the flat marbling was unreal.
I got it home, trimmed the cap... a TON of fat off the cap, dry brined it then put on a dry rub a few hours later and put it on the smoker. It smoked beautifully and looked awesome. The flat sliced great and was pretty damn good for a flat... the point.. my favorite part, was almost uneatable. I would guess over 50% of what was left was waste, I couldn't get complete slices out of it, I had to trim TONS of fat.
So my question is, is it really worth getting a Prime brisket, I now I don't want select but is it better to just get choice briskets? I much prefer a good point than a good flat, not that choice flats are bad at all. I also think next time I might try separating the point and flat and pull them at different times.
I got it home, trimmed the cap... a TON of fat off the cap, dry brined it then put on a dry rub a few hours later and put it on the smoker. It smoked beautifully and looked awesome. The flat sliced great and was pretty damn good for a flat... the point.. my favorite part, was almost uneatable. I would guess over 50% of what was left was waste, I couldn't get complete slices out of it, I had to trim TONS of fat.
So my question is, is it really worth getting a Prime brisket, I now I don't want select but is it better to just get choice briskets? I much prefer a good point than a good flat, not that choice flats are bad at all. I also think next time I might try separating the point and flat and pull them at different times.
10
Posted on 3/8/21 at 3:11 pm to armsdealer
Fatty pernt meat is my favorite.
Posted on 3/8/21 at 3:17 pm to armsdealer
quote:
almost uneatable. I would guess over 50% of what was left was waste, I couldn't get complete slices out of it, I had to trim TONS of fat.
Where exactly was too much fat? On the top, or in between the two muscles?
This post was edited on 3/8/21 at 3:18 pm
Posted on 3/8/21 at 3:36 pm to armsdealer
I only get prime. You have to really look through the case. Look for thick flats and flexible briskets
Posted on 3/8/21 at 3:52 pm to armsdealer
It is for me. I think their choice flats are perfect.
Posted on 3/8/21 at 3:55 pm to armsdealer
Was probably the deckle
Posted on 3/8/21 at 5:21 pm to armsdealer
quote:
Brisket TOO fatty
No
Such
Thing
Posted on 3/8/21 at 6:42 pm to armsdealer
Sounds like you just got unlucky and got one with too much deckle. That can happen with select, choice, or prime. I tell you in my opinion on a brisket the grade occasionally does not matter. To me it’s about getting one with a thick flat so that it cooks on a somewhat even timeframe as the point. You can take them in their vacuum seal and twist and bend those briskets and tell that some are obviously going to be more tender than the others you have to choose from.
Posted on 3/9/21 at 9:36 am to SmokedBrisket2018
quote:
Where exactly was too much fat? On the top, or in between the two muscles?
Not between the muscles, there was a lot of fat, but that doesn't bother me, I expect it there. It was the fat in the point, like where marbling should be but WAY too much. I just never encountered this much fat, but I don't do briskets a lot, I prefer ribs, pulled pork, even chicken BBQ'd, I usually consume beef in steaks, burgers and beef tips.. I could eat beef tips over rice every day. I grabbed the brisket because they wife wanted brisket and I plan on doing one fathers day so I wanted to get a practice in on my new smoker.
Posted on 3/9/21 at 9:58 am to armsdealer
quote:
Prime Brisket TOO fatty?
Good lord, what's next? You gonna complain your girlfriend's tits are too big?
Posted on 3/9/21 at 3:02 pm to armsdealer
quote:
the point.. my favorite part, was almost uneatable. I would guess over 50% of what was left was waste, I couldn't get complete slices out of it, I had to trim TONS of fat.
sounds perfect for burnt ends
Posted on 3/10/21 at 9:28 am to jfw3535
quote:Have you cooked one? This is not an uncommon observation. I'll never buy another one. The point is basically inedible.
Good lord, what's next?
Posted on 3/10/21 at 9:33 am to AlxTgr
Things i thought I'd never read... brisket being too marbled.
Fat = flavor
Brisket can be a tough cut so that fat also helps with tenderness.
I would suggest OP also avoid wagyu beef, as that would repulse him.
Fat = flavor
Brisket can be a tough cut so that fat also helps with tenderness.
I would suggest OP also avoid wagyu beef, as that would repulse him.
This post was edited on 3/10/21 at 7:47 pm
Posted on 3/10/21 at 10:44 am to AlxTgr
quote:
Have you cooked one? This is not an uncommon observation. I'll never buy another one. The point is basically inedible.
Cooked one last month. Best brisket I've ever eaten
Spent a little extra time trimming the point (the flat was perfect as is). Calling it inedible is absurd tho.
Posted on 3/10/21 at 12:55 pm to armsdealer
With a very well marbled prime I've found it's fine to leave a thin fat cap on the flat and totally or almost totally remove it from the point. You also have to be more aggressive than you might want to be when removing the deckle.
I bought a prime brisket many years ago before I really knew what I was doing. Back then I almost never trimmed. Inedible is pretty close to how I would describe the point on that one. I ended up having to remove the fat cap after it was cooked just to be able to eat it but was left with point meat with no bark.
I bought a prime brisket many years ago before I really knew what I was doing. Back then I almost never trimmed. Inedible is pretty close to how I would describe the point on that one. I ended up having to remove the fat cap after it was cooked just to be able to eat it but was left with point meat with no bark.
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