HOME > Chowhound > San Francisco Bay Area >

Discussion

fatty brisket

  • d
  • 5

So, I'm not usually the biggest meat-eater or 'cue hound, but I found myself at Memphis Minnie's today for lunch. Got the brisket, which I'd had a ways back, when MM was still cooking out of a corner of Johnny Love's. I remembered it as truly sublime--smoky, tender, beefy-delicious. This time, it was still pretty good, although a little tame, but the main thing was that it was REALLY fatty. A ring of fat around each slice, and then little ribbons of fat all throughout the meat. Is this just how bbq brisket is? Or did I get a weird batch? I would think that 18 hours in a smoker would melt down that fat, but no. However, the beans and the pot-likker greens were great.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. r
    Rochelle McCune

    The short answer is "No, if the smoker temperature is low, it will not melt the fat" (and MM is part of the low & slow school of BBQ). Also, since MM slices their meat to order, if they are in a fatty section of brisket, that's what you are going to get.

    I am a regular at MM. I have noticed that sometimes I get leaner pieces than other times (and I always make a wish for the coveted end piece - yum!). In general, I don't mind because even the fat is flavorful but on occasion I have asked for a "reapportionment" - sort of "hey, can I trade a couple of slices of this extra fatty for something more lean". They have been totally happy to do it.

    4 Replies
    1. re: Rochelle McCune

      i am so in love with minnie's brisket i can never try anything else. i'll play with the sides, but never the meat. i've never gotten a fatty piece yet, but have been really lucky to always get those crispy ends we brisket eaters fight over. they are really great there, eager to share kitchen secrets and tips, i can only imagine what rochelle says is true that they'd be happy to trade with you.

      1. re: Rochelle

        For reasons of health, my fatty meat days lie behind me; however, I used to beg the butcher for fresh point brisket rather than center cut because it made the most succulent pot roasts, additions to various vegetable or bean concoctions, and "corning" beef. Likewise I always used pork butt rather than the more expensive, drier loin. I didn't actually eat the marbeling--I cut around it--but it acted like an internal baster as the meat in question cooked and never, ever dried out.

        1. re: Rochelle

          Hmmm, see, the problem was that end pieces looked nice and blackened, but they weren't chewy-crispy, they were just almost solid, flabby fat, browned on the outside. guess I'll have to go again and request a serving on the lean side.

          1. re: Rochelle

            One of the most popular dishes at Jack's Stack in Kansas City is the "burnt ends". You should realize that brisket is supposed to be fatty...its what keeps the otherwise tough meat tender. One of the most delicious meat dishes of all is boiled brisket (in aromatic vegetable broth) with horseradish. Yum.