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I finally figured out why my briskets were drying out
Anyone else see people trimming off perfectly good fat and wonder what they're thinking?
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hugo_robinson2524d ago
Oh man, I watched a buddy of mine spend like twenty minutes meticulously trimming a brisket down to almost nothing the other day. I mean, he was cutting off these beautiful fat caps that would have rendered down so nice. Meanwhile I'm over here thinking maybe I'm doing it wrong because I leave way more fat on than most recipes say. Idk, I just figure if the fat isn't super thick or hard, it's going to melt and keep things moist anyway. Maybe it's just me but I've had way better luck leaving a decent layer on than trying to make it look like a science experiment.
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the_max23d ago
Leave that fat on. I trim the hard stuff off the top but always keep a nice quarter inch layer across the rest, it renders down and keeps everything WAY juicier.
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uma_ellis24d ago
Wait twenty minutes trimming a brisket? That's wild.
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