Don't get me wrong, I'm sure I can make it good as I've gotten a few of these packages before. It's just now that I'm noticing the grade of the meat.
So I plan on dry brining it for at least 24 hours to help tenderize it. Is there anything else I should do? Do you recommend doing anything with the fat like making some tallow and maybe drizzling that on the finished product like I've been seeing done a lot lately with brisket? Should I use a manual meat tenderizer on it?
anyways, any tips and tricks are greatly appreciated!
TIA
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