I have a very limited smoking history but I've learned alot here about the subject. I have already smoked a beer butt chicken, ribs, a fatty, chicken legs and a 8 or so pound pork butt and had good results by following the examples and advise of this forum.

I'm going to try a 14 pound brisket this weekend and have seen both ways of preparation; to trim or not to trim. I'm worried if I do trim it will dry out and if I don't it willl be too fatty. Any advice for a newbie brisket smoker woulld be appreciated. I plan to smoke "low and slow" at about 200 degrees until it reaches about 170; I plan to slice for sammies.

I use a small Brinkman Gourmet charcoal smoker and I plan to use a little mesquite and apple woods for the smoke.

Any advice is apppreciated in regards to trimming or no trimming.

I trim the fat down to 1/4 inch thick, smoke at 250 until it reaches 180 for slicing, and wrap & cooler it for at least an hour.

Make sure ya take pics and post your smoke!

Well, I don't know about you but I like trim a few times a day. :)

Well, I don't know about you but I like trim a few times a day. :)

As long as it's trimmed!!!:bounce:

As long as it's trimmed!!!:bounce:http://i528.photobucket.com/albums/dd330/scooby5055/sFun_hailtheking.gif

Feel for the "hard fat" You'll know what I mean. Take most of that off, the "soft fat" will render, and ya should be fine.

Looks like ya got some great advice!! Don't trim too much is my advice, until you see how your smoker treats a packer!!:noidea:

Like Gene said.. I would take it to no less than 180* for slicing... That way its tender and not to tough.. Then you have the debate of fat cap up or down.. I have smoked them both ways and really never seen much difference other than the bark....


Keep us posted on how it goes and jump in and ask for help if you need anything else.. Some one will be here..

I have a very limited smoking history but I've learned alot here about the subject. I have already smoked a beer butt chicken, ribs, a fatty, chicken legs and a 8 or so pound pork butt and had good results by following the examples and advise of this forum.

I'm going to try a 14 pound brisket this weekend and have seen both ways of preparation; to trim or not to trim. I'm worried if I do trim it will dry out and if I don't it willl be too fatty. Any advice for a newbie brisket smoker woulld be appreciated. I plan to smoke "low and slow" at about 200 degrees until it reaches about 170; I plan to slice for sammies.

I use a small Brinkman Gourmet charcoal smoker and I plan to use a little mesquite and apple woods for the smoke.

Any advice is apppreciated in regards to trimming or no trimming.

Sounds like you have been doing good even though you followed our advice. Well, we are pretty good around here, thats why I stick around anyhow. Trim the ugly thick fat off but be sure to leave at a quarter inch or so on there. I like to smoke mine fat cap up and you'll need to get her up to between 180 and 185 for slicing. Mesquite and apple that is a good choice. They are both in my top three, number 1 being cherry.

Can ya get us some pictures of either the work in progress and the finished product? By now I am sure you have seen Bubba's creed on the pictures. What about rubs and marinade? What is your plan for them?

we always trim after the cook & go fatcap up.

Well, I don't know about you but I like trim a few times a day. :)

As long as it's trimmed!!!:bounce:

You two are KILLING ME! bad boys! :kiss:
That said, I don't trim to much of the fat like Sir Richtee says the hard fat, the rest will render... but what do I know I like to sear it first to begin with... When are you doing said brisky? some one will be here to sit with ya cuz brisky's are a good long smoke! :thumb: Slainte on your first!