The flat seems to get a little thin on the one side. Should I cut it off/round outnthe flat before cooking it? Or think i can inject some fat into that section to maintain moisture? Thank you. My first cook and want to give myself a fighting chance.
by BernernamedTufa
2 Comments
I trim pretty aggressively, but I have a meat grinder and it all turns into ground beef so I don’t lose anything that way. If you’ve got one too, you could look at it from that perspective and trim it off. My last brisket yielded 3 pounds of ground beef.
Trim off anything thinner than a thumb