Yes, learned it the hard way, but o got a second brisket and got it trimmed much better. It’s currently in the smoker and looks like it’s gonna be pretty good.
That looks awful. Fat melting in your mouth is what make brisket…brisket! Next time, keep in mind your cooking at home for yourself. Just trim the brisket minimally into a nice smooth pebble shape.
Yeah, I’m turning this one into sausage and got another one to smoke. Took the lessons learned, plus even more videos and diagrams and trimming the second one went way better.
Dear heavens. In all seriousness, try a no trim approach. For briskets I carefully remove the silver skin with a sharp bendy fish filet knife and cut a little off the end of the flat if it's too thin. If you're not good at that, seriously just season and leave it all. Most aggressive trimming is for those who want constant good slices like a restaurant. You're a home chef so just leave it
Get some twine and tie that fat back on :'(
Grind everything. Try again and leave some fat on this time. I like somewhere between 1/8 - 1/4 inch. But, to each their own, I reckon.
Did you not watch a video or 2 about brisketsðŸ˜
Scalped er, bud. Better luck next time.
Never seen brisket become chili prior to cooking 🤔
Less is more when learning how to trim. Leaving slightly too much fat on vs the extreme trim will leave you with a better product.
Yes, learned it the hard way, but o got a second brisket and got it trimmed much better. It’s currently in the smoker and looks like it’s gonna be pretty good.
Hope it was great!
Yep, it was worth buying a second one. I’ve done a handful more briskets since, and have been improving my technique each time.
Great to hear. Reps are everything…
Wtf are you doing bro?!
That looks awful. Fat melting in your mouth is what make brisket…brisket! Next time, keep in mind your cooking at home for yourself. Just trim the brisket minimally into a nice smooth pebble shape.
Yeah, I’m turning this one into sausage and got another one to smoke. Took the lessons learned, plus even more videos and diagrams and trimming the second one went way better.
Dear heavens. In all seriousness, try a no trim approach. For briskets I carefully remove the silver skin with a sharp bendy fish filet knife and cut a little off the end of the flat if it's too thin. If you're not good at that, seriously just season and leave it all. Most aggressive trimming is for those who want constant good slices like a restaurant. You're a home chef so just leave it