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Posted on 3/11/20 at 4:38 pm to KamaCausey_LSU
quote:
When you buy an untrimmed brisket, what do you do with trimmings?
What I trim is the thick layer of fat and do so fairly aggressively depending on how I'm going to cook it. If smoking, I'll leave more of the fat cap on so it renders while smoking.
If I'm brining it to make corned beef or pastrami, I'll trim it a little close to the meat.
I just toss the fat for the most part since I don't really want to store rendered fat that can be used for lard.
Posted on 3/13/20 at 1:16 am to KamaCausey_LSU
quote:I d not trim the fat ca before cooking. I heavily coat that in rub. About 30 minutes before done, I remove the cap entirely, redust with rub, and return to smoker again.
When you buy an untrimmed brisket, what do you do with trimmings?
Dog eats the cap.
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