Brisket for the 4th

[DennyWoo]

I just got this trimmed up and dry brined and back in the fridge to hold until the 4th. Now to get all the trimmings rendered down for tallow.

[Spinaker]

Awesome! Great work on trimming this bad boy. Make sure to post the results and festivities on the "E Pluribus Unum" Fourth of July Cook!"

Making tallow with the trimmed fat is a great idea as well, I use it all the time in the kitchen and out on the grill. I like to throw some in a cast iron pan while the grill heats up, with a little bit of garlic and rosemary. Let that cook down and spread it on the steaks!

[DennyWoo]

That is a great idea for the tallow. I'm putting that one in the book.

[Spinaker]

You will not regret it. A little brush on some steak slices is also killer. There is nothing better.

[realdocBBQ]

That's a good lookin' brisket! Man, I wish I could afford to do one. lol

[TripleB]

Very nicely trimmed. Great job. Like the way you rounded the corners. What is the weight of that bad boy?

[DennyWoo]

Thanks! It was 21.5lbs before the trim. I didn't weigh it after, but estimate between 17.5 and 18 trimmed weight.

[TripleB]

DennyWoo Oh yeah, he's a big boy. Prime, Choice, ?? Look forward to the cook pics.

[DennyWoo]

This was a choice brisket that I picked up from my local Hy-Vee grocery. Wet aged for about 60days

[PGH_RAM]

It's a beaut!

[Tecumseh]

Looks great, going to throw mine on tomorrow night. Anyone else separate the point from the flat? KJ cooker, room is an issue, but I find the flat cooks better by itself.

[Alan Brice]

You get way more bark with that move.