post #141 of 141
Originally Posted by 3montes View Post

Wow! 7lbs. is a lot! I think I trimmed maybe 2lbs off my 17lb brisket but that was leaving about a 1/4" on. You must have really skinned that baby!! :icon_eek:


Yeah, I took off about 98% of the fat. No reason to leave it on when cooking corned beef the way I do in the oven. That is, in a covered foil pan with about 1 qt. of beer for braising, until it hits 195°.