Better color in this picture
If you guessed a big 'ol tub of brisket trimmings you are right! I stopped by Redbird BBQ today to pick up a few armfuls of wood to use to smoke a pork butt on the Fourth. Me and the owner Amir (who is still in LaLa Land over placing #4 on the Texas Monthly Top 50 list) were talking for a bit when he asked me if I wanted some beef.
Well Duh, yes I want some beef. After trimming briskets this week, making sausage, and making smash burgers (Wednesday lunch and Friday evenings only) the owner had eight tubs left. He gave away four of them and asked me if I wanted one as well so I brought this home and spent the afternoon trimming the fat from the lean. There is a lot of intramuscular fat so the lean trim is still probably 10% fat, the fat trim is maybe 5% lean. I vacuum sealed it all and put it in the freezer: 47lbs total. And to think he had eight of these left after making this week's menu!
The middle top bags (there are two - 7.5 lbs total) are four large pieces of brisket trim, two per bag. I was tired and decided not to break them down right now. 23 lbs lean trim and 16.5 lbs fat trim.
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