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Showing content with the highest reputation on 04/18/2024 in all areas
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separated another brisket tonight and i think i'm getting better at it... but the meat yield after fat trim is terrible. this 6kg prime brisket which costs me $96 USD in HK with next day free delivery is not bad? ended with 3.4kg fat trimmings. i guess i'm making tallow this weekend...🙃
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I agree about the bright display. I thought the dimmer didn't work on mine, but then I realized it was dimmed. It reminds me of the "chicken roaster" episode of Seinfeld.1 point
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I suspect you have taken off more fat than you need to @David Chang. I tended to have a bit of a fat cap left on the few briskets that I have cooked and that helped with the taste too. I just did a search for an Aaron Franklin brisket prep and he cleans the underside off well but leaves a fat cap on top. Is that the same for you or are both sides of your brisket clear of fat per your photos above?1 point
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ok, so basically flip the brisket flat side up. start at the thick fat cap at the point end and open up a seam then work down to peel off the flat.1 point
