Brisket trimming question...

Discussion in 'Beef' started by ellymae, Feb 21, 2010.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Got the Egg fired up this morning and started to prep a brisket flat.
    There seems to be a membrane-like covering. I have seen it before and don't really worry about it - but was wondering how far does anyone go to remove it?


    Rubbed down with Dizzy Pig Cow Lick -



    Thanks for the feedback...
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I have only trimmed my briskets alittle bit if there is alot of fat on them. I cut off some of the hard and crusty fat ans leave a good majority of the fat for flavor and moisture. I keep all my trimmings for sausage making too.
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I trim off the hard fat too - and thanks for the info - I was wondering about keeping the fat for sausage -
    I am going to hijack my own thread here - do you only use beef fat in feef sausage and pork fat for pork sausage or does it really matter?
     

Share This Page