Went to trim my second brisket ever and wound up feeling a bit confused. Photo one shows a massive wad of hard fat right in the middle of the brisket. I assume I leave that?
Photo too shows an area on the meat side where I carved out all of the hard fat as I thought I was supposed to do. I’m now left with this big ravine. What was the right play here if not what I did?
Photo three and four just a couple extra photos of how it looks finished.
How does the trim look overall?
by siggytheconqueror
6 Comments
I take both hard balls of fat out of mine. The flat lays against the point more evenly. Your cook will be better.
I usually trim all the fat off mine, rub it all over my body, try to find a black bear or preferably a Grizzly, take the left over brisket slab cut into small cubes, attempt to tame said bear, so I can have a guard bear, then go raid the nearest butcher for more brisket, sort of an infinite brisket loophole I’ve discovered
I cut those big hard chunks out too. It will never render properly and leave lots of jiggly fat when done. It will also increase the cook time based on mass.
Yes, definitely cut any hard pieces of fat out or you’re just stuck with it later. No one wants to eat that!
Yeah I trim all that out.
Make tallow. Very useful
Thats the deckle. I trim it out like that too. Its a pain in the ass.