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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?
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robert_ross954mo ago
Save those fatty trimmings for burgers or tallow.
2
mark_green4mo ago
Honestly, I've saved bacon fat for years, works great.
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simon_carr4mo ago
Bacon fat's good but tallow from suet is way better for high heat cooking.
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