Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end. This is the meat from the brisket point on the section I call the hump. It has the most fat and is therefore usually the most juicy bite of the brisket. Cut the brisket in half, then cut off a good couple of inches from the hump, trim off the flat muscle, and then cut that point section into chunks. For this event, my VIPs were standing at the slicing table so I
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Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end. This is the meat from the brisket point
Backyahd BBQ. Backyahd BBQ · Original audio. Whenever I’m catering brisket I do my best to identify the VIPs, aka, the people who are paying me, and make sure they get a burnt end. This is the meat from the brisket point on the section I call the hump. It has the most fat and is therefore usually the most juicy bite of the brisket. Cut the ...
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How to trim a brisket. I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. Put it in the freezer for 30 minutes to harden the fat making it easier to cut. I wear a cut glove on my left hand and nitrile gloves on both hands. I have 3 tubs, one to trim, one for meat trimmings, and one for fat. Save the meat trimmings for burgers and the fat for tallow. I also have a roll of paper towels and a
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How to trim a brisket. I like trimming briskets, but I also want to do it as quickly as possible. I follow the same flow for every trim, which has helped me be much more efficient. Put it in the freezer for 30 minutes to harden the fat making it easier to cut. I wear a cut glove on my left hand and nitrile gloves on both hands. I have 3 tubs, one to trim, one for meat trimmings, and one for fat. Save the meat trimmings for burgers and the fat for tallow. I also have a roll of paper towels and a
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