Gwn
Dear All,
Please, i need some help.

Today i just received my first whole brisket.(angus greather omaha). I trimmed it for next day smoking.
I was stupid i watched yt videos about trimming. Then i trimmed. And i trimmed both side of the brisket 🙁
Is there any trick what i can do?(i dont want to put it in the trash because i'm living in a small European country where its very hard to get a good brisket and it is very expensive)
How can i save the date?  ðŸ˜¢ðŸ˜°
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Robert
Just cook it an eat it.  I'm one of the few people that believe in the minimalist approach when it comes to trimming prior to cooking.  The place that I do trim is the hard fat on the meat side of the brisket where the point and flat meet.  Some folks get rather aggressive in that area and continue trimming, going deep between the point and flat.  I do not.  Some folks trim the fat side very aggressively also, but I do little to any trimming there. Mainly just laziness on my part.  If you do wish to trim the fat side down, I suggest a very sharp knife.  A dull knife is a recipe for disaster and makes the trimming job a chore. 

Good luck with your cook.

Robert
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