Took me 3 hours to trim a brisket properly last weekend

I kept chasing that perfect aerodynamic shape like the pros do on YouTube but ended up hacking off way too much fat. Ended up with like 2 pounds of trimmings in the trash before i realized i should have just left it thicker. Anyone else butcher their first few packers before getting the hang of it?

3 comments

3 Comments

robert_ross9516d ago

Save those fatty trimmings for burgers or tallow.

mark_green16d ago

Honestly, I've saved bacon fat for years, works great.

simon_carr16d ago

Bacon fat's good but tallow from suet is way better for high heat cooking.