First brisket loading. Excited about the trial and error here.
Rub is just salt, fresh cracked pepper, garlic powder, and accent salt.
Question though – did I take off too much fat? Should I have trimmed more? Did I completely destroy it?
There’s also this big piece of hard fat in the middle (3rd pic), but I assumed that needed to stay.
by Woomiester
4 Comments
Go watch some YouTube- Aaron Franklin gives a fantastic tutorial on all you need to know when it comes to brisket- particularly in trimming and slicing for the novice.
I can tell you right now though you got good instinct by just putting SPG on that.
Looks like you nailed it. Great job! Bear in mind I’ve only ever trimmed two large peckers in my life.
Looks great
As long as you enjoy your brisket only have the right to critique 😀 I would leave much more fat on my brisket and score it so the rub can enter into it.