Trimming brisket
Posted: June 30th, 2017, 10:37 pm
Hey all,
This will be my 4th cook, so certainly not a pro. I was hoping to get opinions on my trimmed brisket. I haven't had issues trimming before and base the amount to trim from the Franklin book/YouTube series. However, the brisket tonight was the fattiest I have come across to date and I just can't imagine it will turn out well. It definitely sucks to have to put in the time for a product that I think might be doomed from the start.
Anyways, here are pictures. I would normally think this trimming was way too aggressive, but pay attention to where the flat ends - there is barely any overlap with the point. The underside of the point was completely hard fat with no meat, so I cut that off because it definitely wouldn't have rendered.
Are some packer cuts just like this or should I call the well known company I mail ordered it from. Am I overreacting?
Thank you for your help!
This will be my 4th cook, so certainly not a pro. I was hoping to get opinions on my trimmed brisket. I haven't had issues trimming before and base the amount to trim from the Franklin book/YouTube series. However, the brisket tonight was the fattiest I have come across to date and I just can't imagine it will turn out well. It definitely sucks to have to put in the time for a product that I think might be doomed from the start.
Anyways, here are pictures. I would normally think this trimming was way too aggressive, but pay attention to where the flat ends - there is barely any overlap with the point. The underside of the point was completely hard fat with no meat, so I cut that off because it definitely wouldn't have rendered.
Are some packer cuts just like this or should I call the well known company I mail ordered it from. Am I overreacting?
Thank you for your help!