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tlsbbq
10-01-2007, 08:32 PM
when i sample brisket at cook offs. i don't see that fat that runs threw the middle like i have when i cook it so i guess i trim it off,and when do i do that.the peices i try looks like there full width peices so i don't understand please help?

MilitantSquatter
10-01-2007, 08:36 PM
Most contest cooks separate the flat from the point.. There is a lot of fat that runs in between and usually gets scraped off after cooking and separating.

burnin butts
10-01-2007, 08:38 PM
Most of the competitors cut off of the "flat" part of the brisket. If you look at the brisket before you buy it, you can usually see or feel where the fat veign is running through the brisket. The fat veign is usually harder than the texture of the meat. Feel around next time and check it out.

swamprb
10-01-2007, 08:52 PM
Here are some links that might help!
http://www.bbq-brethren.com/forum/showpost.php?p=472157&postcount=2