I cook a lot of briskets. That trim looks good. I’m like the others though. Get that fat out of the point. That’s the hardest to render. That is a nice looking brisket. I hope it turns out great.
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How's my trim look?
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Originally posted by panhandlehunter View PostYou trimmed off $30 worth of brisket. I trim a little off but don’t go overboard with it.
I`ll bet that brisket cooks just fine though. It`s all about how YOU like it. Not all of us keyboard butchers. Oh..... by the way. I am a real butcher.
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I think it all depends on how you want the finished brisket to be. When I did competition we took all the fat off the whole thing. The reason I did it that was was I didn't want to turn in pieces with fat on them---if you trim the fat off after they cook then all your bark and seasoning just got trimmed also.
I still trim all/most of the fat off both sides. If I sliced a piece with the fat on it my family cuts it off before they eat it.
But they are right, get that fat that is hard---it does nothing when you cook it.
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Good stuff here, appreciate it. For all those expecting pics of a trimmed garden, sorry for letting you down
I was going for pill-shaped, no hard edges, all curves, 1/4" fat on the fat side. I really didn't have to take much fat off the fat side. The butcher did a really good job. The part I was most curious about was the part everyone is seeming to mention, the fat between the point and flat.
Once I posted this it had already been seasoned and vacuum sealed. It'll go on the smoker Saturday. This is a great opportunity to turn the point into burnt ends. That fat between the two will get rendered as much as possible and then I'll separate once it's done.
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