What do you do with leftover brisket?

[imhungrymk]

I'm gonna have to get a in person primer on trimming and cooking a brisket. Loving what you guys are doing with brisket.
Jim

You are not alone. My knife skills suck, and I am okay with that....

 

[noboundaries]

I'm a backyard smoker, not a competitor or a caterer. I've watched a lot of videos about trimming briskets. Most appear WAY over-trimmed to me. I just trim off hard fat and discolored fat. I don't worry one bit about the quarter-inch thick recommendation or silver-skin. Silver-skin will render tender like all connective tissue.

I avoid trimming meat by selecting packers with an even cut and minimal tapering at the flat. I've never had a problem recognizing how to cut against the grain, so slicing off meat to show the grain direction is just a waste of money.

I've rendered trimmed fat on the stovetop. Can't say I cared for cooking with rendered beef fat. Much prefer bacon fat and rendered pork butt fat.

Leftovers get vac-sealed and frozen, or used in soups, chili, or Mexican dishes.

 

[MJB05615]

tallbm THANKS FOR THE LIKE.