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What to do with Brisket trimmings/fat

post #1 of 3
Thread Starter 

I have always just thrown most of these away, giving some little pieces to my dog as I trim (she has been taught to stay out of the kitchen, but can spot a brisket coming in every time)

 

I have known people who trim then lay the trimmings back on top of the brisket while cooking.

 

Now I hear of saving/freezing and using for stock or gravy and the like.

 

what do you do? 

 

how do you use it for stock?  just put chunks in a hot pan?  the hard chunks of fat or the softer ones?

post #2 of 3

I don't trim much and put a drip pan under the brisket. I then put the juice in the fridge for a bit and remove the fat. I then put in ice cube tray and freeze. I then put in a bag so I can use latter for seasoning. Then If their is a lot of fat after the cook I trim and simmer, strain and de fat.

Happy smoken.

David

post #3 of 3
Thread Starter 

hmm, really like the icecube tray idea

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