Brisket

Discussion in 'Cooking Forum' started by tcc, Dec 30, 2019.

  1. tcc

    tcc Elite Refuge Member

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    This is why I love this cutting board @callinfowl---tons of room! 18lb full packer with room to spare. Time to do some trimming! 20191230_202754.jpg
     
    wvlippo, letmwurk, Fowler267 and 4 others like this.
  2. Mallard Machete

    Mallard Machete Elite Refuge Member

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    Beef Brisket is mighty fine table fare. It takes a good steak to beat it.
     
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  3. callinfowl

    callinfowl MEGA.

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    I'm going to make one as soon as we get settled in after our move.:yes:tu
     
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  4. tcc

    tcc Elite Refuge Member

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    Makes me sick after trimming one up---roughly 8lbs lighter after the trimming 20191230_212303.jpg
     
  5. da fowl slayer

    da fowl slayer Elite Refuge Member

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    Don’t take too much off
    I’d rather trim after cooking
     
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  6. tcc

    tcc Elite Refuge Member

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    Negative imo, better to trim beforehand---I want all the bark I can get. This is a prime brisket so plenty of internal fat.
     
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  7. tcc

    tcc Elite Refuge Member

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    Off to the races 20191230_212910.jpg
     
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  8. da fowl slayer

    da fowl slayer Elite Refuge Member

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    My crowd wants the fat melted to add the richness
    They would **** if I cut it off

    I have friends who cook it like you do though
     
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  9. tcc

    tcc Elite Refuge Member

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    I do it both ways, but there's not much better than a good sticky bark to me so I generally aim to maximize the that. This one had a ton of internal fat so it won't be missing any richness for sure.

    Speaking of fat, do any of you guys render beef fat?
     
    Duck_Hunter_TX likes this.
  10. da fowl slayer

    da fowl slayer Elite Refuge Member

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    How is it
    You done cooking it.
    Been craving it all day long
     

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