Brisket trimming question...

[ellymae]

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...

 

[mballi3011]

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.

 

[ellymae]

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?