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(YouTube)   This is what happens if you smoke a brisket without trimming it first. Jokes about keeping the meat lit to the right   (youtube.com) divider line
    More: Murica  
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722 clicks; posted to Food » on 04 Oct 2022 at 4:35 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



22 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-10-04 1:44:13 PM  
Brisket is easy to dry out in a smoker. Leave some fat on it and put it fat side up for self basting.

You'll still want to use foil at some point to prevent drying out.
 
2022-10-04 2:03:11 PM  
I tried trimming it once and didn't like how it came out. I prefer it with the full fat.
 
2022-10-04 2:09:36 PM  
That guy's nickname should be Brisket
 
2022-10-04 2:46:24 PM  
I'd eat that but I don't mind some fat on my beef. I have a smoker experiment starting today with an older rooster. I'm going to see if low and slow has good results
 
2022-10-04 5:11:58 PM  
It's farking good? What is this, the noob bbq channel?
 
2022-10-04 5:13:02 PM  
Disappointed. I was hoping for a conflagration like when they run a fat guy through a crematorium.

Now I'm just hungry.
 
Ant
2022-10-04 5:21:05 PM  
I'm too scared to fark up a brisket. That size of brisket was $100 the other day at the store.
 
2022-10-04 5:34:05 PM  
Was hoping for "How to turn your backyard into a community smudgepot."
 
2022-10-04 5:35:26 PM  

FigPucker: Disappointed. I was hoping for a conflagration like when they run a fat guy through a crematorium.

Now I'm just hungry.


Ditto - i was expecting something along the lines of a thanksgiving turkey fry-up involving at least two cases of Milwaukee's Best and a few folk on the "hold my beer and watch this" spectrum, followed by adding water to the hot burning oil with a garden hose, and the fire department showing up shortly after that point to keep the rest of the trailer park from going up.

but yeah, I'll trim a bit when I'm running brisket, toss the trimmings onto another rack (they make good dog treats), put a pan of water in the bottom, and set 'er to 225.  wrap around 165, and pull around 203.  nothing fancy on the rob - Montreal steak seasoning from Sam's is usually good enough.
 
2022-10-04 5:39:57 PM  
...was that... brisket clickbait? Really?
 
2022-10-04 5:41:39 PM  
Guga Foods, better channel for interesting meat videos:

https://youtu.be/-3ftBTQlo0s
 
2022-10-04 6:24:52 PM  

Bannanaslug: Guga Foods, better channel for interesting meat videos:

https://youtu.be/-3ftBTQlo0s


Yeah that's true, but he mostly do steaks. I go here for BBQ
https://www.youtube.com/channel/UC--MxpGXJ3LVD8KvlNzRlcA
 
2022-10-04 7:02:45 PM  
Today I learned people trim the fat off a brisket before they smoke it.
 
2022-10-04 7:24:08 PM  

Harry Wagstaff: Today I learned people trim the fat off a brisket before they smoke it.


That's not the half of it.  People insist you have to. I never believed that.
 
2022-10-04 8:25:19 PM  

Ant: I'm too scared to fark up a brisket. That size of brisket was $100 the other day at the store.


If you are competent with a smoker at all they are hard to fark up and even harder to get perfect.
 
2022-10-04 8:49:52 PM  

Ant: I'm too scared to fark up a brisket. That size of brisket was $100 the other day at the store.


This. I did my only brisket two years ago. It was great, but I like pork butt just as much; it's a lot harder to screw up and it is a 1/4 of the cost of a brisket.
 
2022-10-04 8:55:09 PM  
I've eaten both trimmed and untrimmed brisket. Both were delicious, but there were some differences in texture and flavor. Whether you like it or not is more of a personal preference and if you're OK with the trade-offs.

With the trimmed one, the bark was more on the meat, so you had both the texture and flavor in contact with the meat.  It felt like the bark was more consistent overall and wasn't patchy.

With the untrimmed one, the bark and crust was inconsistent. Some spots were good, some were light because the bark didn't stick, and others were close to black. There were also fat pockets that didn't render out, and having that much fat on a slice was too much. Of course, each brisket is unique, so maybe this one was fattier and a different one would be leaner.
 
2022-10-04 10:20:46 PM  
I need the fat.
 
2022-10-04 11:34:48 PM  
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2022-10-05 10:23:21 AM  

Kat09tails: I'd eat that but I don't mind some fat on my beef. I have a smoker experiment starting today with an older rooster. I'm going to see if low and slow has good results


I've always understood roosters weren't good for eating, unless it was castrated very young (basically a capon). Capon is delicious, btw. It's up there with the best poultry I've eaten.
 
2022-10-05 4:48:44 PM  

Ant: I'm too scared to fark up a brisket. That size of brisket was $100 the other day at the store.


Yep. I wanted to learn to do it and experiment (aka learn the hard way), but I don't have the time or cash to afford to make a mistake there.
 
2022-10-05 9:22:06 PM  

Cortez the Killer: Kat09tails: I'd eat that but I don't mind some fat on my beef. I have a smoker experiment starting today with an older rooster. I'm going to see if low and slow has good results

I've always understood roosters weren't good for eating, unless it was castrated very young (basically a capon). Capon is delicious, btw. It's up there with the best poultry I've eaten.


It's fine for eating, it's just tougher than younger birds and needs to be treated accordingly.
 
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