Does anyone like this stuff? Seems like the best use for it, would be chop it with some of the fat cap, and jalapeos

Is it the best part? No. But it's still brisket and therefore delicious when prepared properly.

From top of the top bbq places, I prefer the lean. Bc the fatty is just so buttery fall apart. Don't get me wrong - that's awesome. But it's hard to get a good representative slice when it feels like meat butter.

So from someone like 2M in SA, I'll get one slice of each. Fatty in a tortilla for the decadence, lean cut eat like a steak and get more meat/smoke flavor of their process.

Lean brisket sucks. Animal fat is the nectar of life.

And why the heck can't I use the word jalapeos - I've tried to correct it 3 times..

Troutslime said:

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Lean brisket sucks. Animal fat is the nectar of life.

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Or the lubricant of it.....

It's perfect for corned beef/pastrami.

Maybe... but I've had pastrami made from fatty brisket... Man was it good... But, I grant that its at least edible in that fashion...

Bradley.Kohr.II said:

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Does anyone like this stuff? S

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Uhhhh, yeah.

I prefer lean brisket to super fatty brisket. Fight me.

Bradley.Kohr.II said:

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And why the heck can't I use the word jalapeos - I've tried to correct it 3 times..

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Most phones put that little doohickey over the n. For some reason, that throws off the Texags software and it kicks the letter.

Edit - and to answer the question, there's enough marbling in a prime brisket that I prefer the lean.

JCA said:

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and to answer the question, there's enough marbling in a prime brisket that I prefer the lean.

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This right here is the answer.

Lean brisket is better than pork.

JSKolache said:

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Lean brisket is better than pork.

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No

That's a Tilde, hey look at me! I finally got to use something that I learned. Nothing else to add.

JSKolache said:

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Lean brisket is better than pork.

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You watch your damn mouth

Your hypothesis is incorrect.

While I do prefer fatty to lean, you can absolutely have good lean brisket. In fact, to me a good lean is the sign of a truly good pit master.

Without starting the debate over waiting in line at bbq restaurants, I'll just say there's a reason Franklin bbq in Austin or Truth in Brenham are so well regarded. Try some lean from a place like them or similar, and you'll see what a properly smoked brisket is capable of.

I've done a few at home myself where the lean came out really well, but it's got to be a better grade and why I only smoke choice or prime now.

Lean is more than just chopped sandwich material, destined to be smothered with sauce, just needs to be smoked right.

JCA1 said:

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Most phones put that little doohickey over the n. For some reason, that throws off the Texags software and it kicks the letter.

Edit - and to answer the question, there's enough marbling in a prime brisket that I prefer the lean.

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People were using special characters to get around the profanity filters. It's not a glitch in the software. Staff had to shut it down

You're correct on the brisket. The grade has much to do with it. Even if perfectly cooked, lean on a Select brisket is too dry for my taste. On a Prime brisket, it's solid.

Size of the brisket also comes into play

Good lean brisket is substantially better than any "wet" brisket which is just a pool of fat and grease at the end of the day.

My take is good brisket is good brisket. The preference in texture and flavor depends on the day and what I want at the time.

Lean for me please.

Honestly, I tend to order lean more often than not if I'm at a run of the mill BBQ place. If you don't, I find you run the risk of getting cuts that are more fat then they are meat, and I'm not a big fan of paying for fat I'm going to leave sitting on the plate. If I'm going to a BBQ place that's known for its brisket, I'll order the moist cut.

While I order moist, I also like a really well done clod / shoulder (Very lean) from somewhere like Smittys in Lockhart. It's not Texas brisket but it's a good meal.

Lean has its purposes. Perfect for chopped beef or for mixing into eggs for breakfast tacos. To just eat as a slice of brisket though I much prefer fatty.

When the flat is done right it is really good, but its also easier to dry out than the point.

I prefer lean brisket as I hate a mouth full of fat.

Properly cooked briskets have both good flat and point sections. Both can also be god awful while the other is good if the brisket isnt cooked well

I love well marbled fatty brisket, but lean is still delicious for sandwiches and cooking sous vide for poor mans filet mignon.

Does wrapping the lean end of a brisket before the point really make a difference? I've seen some guys do that and I always questioned how effective that is.

Point > flat

Has anyone tried larding the lean part of a brisket - admittedly, probably a better idea with tallow than lard.

Rufnek said:

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Does wrapping the lean end of a brisket before the point really make a difference? I've seen some guys do that and I always questioned how effective that is.

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I have never seen that and cant imagine that it would yield anything spectacular other than less smoke flavor in the flat unless they separate the two muscles and cook that way

cupofjoe04 said:

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I prefer lean brisket to super fatty brisket. Fight me.

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Why would I fight you? I'd gladly give you the lean stuff and be glad I didn't have to share the good part.

I will fight along side you.

Moist only. Flat is for chopped beef samiches

Sounds like a lot of y'all have had some bad briskets. Nothing wrong with the flat.