Thanks Rick, sounds great, but I don't do FB. I will look for something similar, since I am looking for a little taste change.
The recipe he posted sounds like a good first time experiment I think.
Do you trim your brisket? It's part of my regimen, this beauty started as an almost 15lb Prime brisket. I've watched hours of trimming videos and have subscribed to Aaron Franklin's perspective on trimming. Get rid of the hard fat where you can without digging it out, trim to about 1/4" layer of fat on top of the flat, remove fat from the bottom where you can . Remove small pieces of meat that will burn up, shape the brisket to allow good airflow over it. I took about 3.5 pounds off of this one, very little of that was meat, wish I had a way to convert that little bit of meat into something useful though.
We always trimmed brisket down to the meat, leaving small pockets of fat to render.
I’ve seen people not trim any fat and cover it with spices which is a waste of spices and/or marinade.
I’ve seen people not trim any fat and cover it with spices which is a waste of spices and/or marinade.
I also subscribe to the Franklin method of trimming.
Like some here with briskets, I trim all the hard fat off I can and leave about a quarter inch or so average of the rest but do not get too excited if I miss some in the "valley" spots. I can trim a little more off as I slice if needed. I do not mind a little edge of fat. Those who prefer no fat can trim as they go if they like, us who like a little can chow down. Ha Ha .
Mmmm, mmmmm, mmmmm....
That's some good lookin' brisket, my man!
