Same issue. I’d have to slot the lid.
You do realize tortillas is a basic food group. How in in the heck do you run out of them?
Good looking chow BTW.
Brisket prices have gone insane. Gone are the .99 per pound days.
Not a cook...
...is brisket always that fatty?
...is brisket always that fatty?
Brisket is an amazing cut that became really popular when BBQ competitions started.
The flat is fairly lean, but there is a large fat cap that is trimmed.
That one is actually not that bad compared to some
Yup, usually a big thick fat cap on it, so you trim away a lot. I had a Prime 14lb brisket and I trimmed it REALLY close, I mean much closer than most people do - I think I got over 4 lbs of fat off it. That is fine if you keep it to make something with it - mix it in ground beef, maybe use it for frying stuff, etc., but it IS a lot of wasted weight you are paying for.
I saved the fat for mixing with venison over the years.
I prefer pork fat for venison/elk now, but quit buying the brisket. I can get pork fat for cheap at the butcher.
That's one of the reasons I don't buy prime unless there is a sale and the price is right which seems to be never these days.
I also trim mine down and take most all of it off. There's plenty of fat content throughout the brisket, I never understood this whole "the more fat the better" thing anyway. But the fat cap just keeps the rub and smoke out.
