Was gifted 3 4-5lb beef briskets for Christmas. Cut open the first one today since FiL is visiting tomorrow and it gives me an excuse to bust them out.. and boy… for my first brisket I feel overwhelmed.. got two cuts from the ends (images 6 and 7) which I’ll cook tomorrow in the slow cooker after searing so i think im fine, I did have to cut alot of fat off from them(see image 4) cause I’m trying to avoid the meat ending up slimy, but not sure what to do with all this fat.
Wrapped the 2 middle cuts and the fat i cut and put it in the freezer because I have no idea how to prepare those.
Any advice on how to work with these fatty cuts? Did my wife get boned by the butcher and the parts are a loss? I imagine the other briskets are similar in fat quantity.
by 01DVSBSTD
9 Comments
I know nothing about smoking meats but that looks like too much fat. Grain of salt. Good luck though!
Meat Dad on TikTok. I can’t remember his actual handle but he’s a butcher and I really like his content. He’s got a few great short videos on brisket.
Lots of fat. You can turn it into beef tallow and cook with it so it’s not terrible waste…
After you’ve carefully trimmed it you definitely want to go low and slow. Like all day the day before you want to eat it . I probably wouldn’t use a slow cooker but you definitely could.
There’s an oven brisket video on YouTube from “thatdudecancook” or something close to that. I’ve used his technique and it’s come out great.
Good luck.
Yea I don’t know what to tell you, I was a butcher for 16 years that is hands down the fattiest brisket I have ever seen. I’d start with getting rid of about 80% or more of that.
Before you proceed, look at beef bacon pictures. It may affect your decision on how to cook.
That real fatty cut is getting turned into smoked tallow in my house.
The cracklings get thrown into a potato rice to squeeze out more tallow.
The solid crackling pucks are saved for soup, beans, stuffing- anything slow cooked
Here lately, I’ve been taking the fat and slicing it like bacon. Dry brine it along with the brisket and after searing the brisket for the oven, fry up this beef ‘bacon’ and lay the strips on top of the meat while roasting in a covered pan.
I use deep roasting pan’s without a rack.
Очень вкусно будет, если приготовить в луковой шелухе 😋👍
Dude that’s the fattiest brisket I have ever seen.
I would cook it the day before you want to eat it. My family likes the Smitten Kitchen sweet and sour brisket recipe.