So that means we need a brisket and Mac n cheese to send him off right! Had an almost 12 pound brisket in the freezer that I picked up on a whim at Costco a while back. Let it defrost and sit in the garage fridge for a week, or so. Trimmed it today. It's on the smaller side, I think it's only going to need 12 hours, at most. Maybe less.
Before trimming - 11.7 lbs
Trim style - aggressive ... I get rid of almost all fat cap and a lot of the fat between the point and flat.
After trimming - 8.1 lbs
I figure that might only need 10 hours, but I'm going to plan for 12. If it comes off at 10, I'll hold it longer in the ol' faux cambro. My wife will make her world famous 5 cheese (plus some beer) Mac n cheese. And probably a green salad and some good, crusty bread. There will be six of us, so there might even be some leftovers. If I'm lucky.
Here's the pics of trimming the brisket. I'll post cooking and slicing and plating pics tomorrow.
Still in the cryovac
Looking at the top of the brisket after trimming ..... nice pile o' fat and crud
Looking at the bottom of the brisket, pretty close to done trimming
Salted for some dry brining and ready to go in the fridge overnight.
Before trimming - 11.7 lbs
Trim style - aggressive ... I get rid of almost all fat cap and a lot of the fat between the point and flat.
After trimming - 8.1 lbs
I figure that might only need 10 hours, but I'm going to plan for 12. If it comes off at 10, I'll hold it longer in the ol' faux cambro. My wife will make her world famous 5 cheese (plus some beer) Mac n cheese. And probably a green salad and some good, crusty bread. There will be six of us, so there might even be some leftovers. If I'm lucky.
Here's the pics of trimming the brisket. I'll post cooking and slicing and plating pics tomorrow.
Still in the cryovac
Looking at the top of the brisket after trimming ..... nice pile o' fat and crud
Looking at the bottom of the brisket, pretty close to done trimming
Salted for some dry brining and ready to go in the fridge overnight.
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