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Trimmings from Brisket? Use em?

post #1 of 16
Thread Starter 
Trimmed a brisket the other day and ended up with about 3 plus pounds of fat/fatty meat. I know when I make sausage, I save all the trimming from other pork project to make sausage, but what about beef? Anything I can do with it. Maybe its a dumb question, but ya never know.
post #2 of 16
Make a beef sausage?
post #3 of 16
I dont know because I dont trim my brisket I let the fat keep the thing juicy
post #4 of 16
Toss it! icon_confused.gif
post #5 of 16
Been there, done that.
post #6 of 16
Is it just me or does it seem like they're getting more and more fatty for the last couple of months? By the time you trim it up real good half of the packer weight is gone. icon_sad.gif
post #7 of 16
Depends on the producer/packer.
post #8 of 16
Grinding a little in with venison makes a very juicy burger.
post #9 of 16
Seeing the same thing on the west coast too. The good thing is we can still get it cheap enough to accept the waste.
post #10 of 16
If you ever want to make a good beef gravy this is the stuff to do it with. Fry it up and render it down. Pour off the grease and freeze it or put it in the fridge. When you want some good beef gravy.... blend some of the grease with some flour.... cook it awhile on a low temp. It will turn dark for you.... then add beef stock until you get it to the thickness you want. A little secret is a product called Kitchen Bouquet. It is a browning and seasoning sauce. It works great to add in a gravy. Grease from beef like that makes excellent gravy for roast beef and mashed potatoes.
post #11 of 16
I use brisky trimmings in my beans ~ fat and all. Always turn out awesome (I usually remove the trimmings from the pot of beans before serving).

post #12 of 16
Add some to bear, elk, deer or moose meat for great burgers. Contrary to popular thought Bear meat is not always fatty and needs help sometimes. Only late fall bears are fatty and I never hunt them that time of year.
post #13 of 16
Grind it once and form into snowball sized balls and roll in birdseed, the birds love 'em. (Birdballs) Used to sell them out of the meatcounter at 100% profit!
post #14 of 16
On another forum I read for Primo users, of which I am one, a user made a really great suggestion. I have tried it and think it is a very nice technique. His name is Char-Woody.

He suggests taking the trimmings and cut them up into smaller pieces. put them into foil that is as long as your brisket and season with your rub, if you like. Roll the foil into a pouch and puncture one side of it lengthwise with a fork. On the Primo, we use our upper racks to place this fat packet with the holes facing down. The brisket goes underneath it and as the fat packet melts, it drips down on the brisket and gives it a great crust. So you self-baste it with its own fat. I usually cook mine with the fat side down to keep the non-fat side tender. This adds a fatty layer to the all-meat side.
post #15 of 16
I use beef fat and render it down to cook duck meat in, sometimes I grind it with goose or duck to make burgers, if it where me I would freeze it and use it for something.
post #16 of 16
I keep it and put it in aluminum loaf pans above the brisket while I cook it. Cut some slits in the bottom of the pans and as the fat melts, the juice will drip over the brisket and create a "self basting brisket".

Here's post where I showed it.
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