Did my first brisket the other day, and it turned out great. But... being a Prime, it had a ton of fat, and I cut off nearly half the weight. Tried to use the Franklin method, for the most part.
I wanted to separate the point and the flat, but there was so much fat in between, I knew I would lose even more, and I figured that fat wouldn't be that bad in-between. But it was... honestly, the fat made it difficult for me to eat, there was so much of it. I am going to trim more on the outside next time (and ending weight be damned!), but I'd like to see how to actually separate the two muscles, either before OR after cooking, as well as some before and after pics, and during pics.
How does it affect your cooking? I would assume it will cook a TON faster with the muscles separated, but does your flat then end up pretty dry? Do you stack them on top of each other again once you've removed that fat layer in between? I'm worried my knife skills aren't up to the challenge and I'll end up macerating my point so badly it'll look like a wolverine attacked it before I put it on the smoker.
Someone post up a video or some detailed pictures for us, maybe along with some notations on pre-trim weight, post-trim weight and actual weight of fat removed?
I like detail.
If not, maybe I can do so in a couple weeks when I pull my next Prime packer that is wet-aging in the fridge, but I'm afraid I am very poorly photogenic and I would just be winging it, anyways, you know? Not a tutorial so much as a laugh fest. lol
Anyways, just a thought, I was hoping someone was interested. Or if you know of a well-done video showing this stuff, shoot me a link - I haven't found a good one with this specific topic.
I wanted to separate the point and the flat, but there was so much fat in between, I knew I would lose even more, and I figured that fat wouldn't be that bad in-between. But it was... honestly, the fat made it difficult for me to eat, there was so much of it. I am going to trim more on the outside next time (and ending weight be damned!), but I'd like to see how to actually separate the two muscles, either before OR after cooking, as well as some before and after pics, and during pics.
How does it affect your cooking? I would assume it will cook a TON faster with the muscles separated, but does your flat then end up pretty dry? Do you stack them on top of each other again once you've removed that fat layer in between? I'm worried my knife skills aren't up to the challenge and I'll end up macerating my point so badly it'll look like a wolverine attacked it before I put it on the smoker.
Someone post up a video or some detailed pictures for us, maybe along with some notations on pre-trim weight, post-trim weight and actual weight of fat removed?
I like detail.
If not, maybe I can do so in a couple weeks when I pull my next Prime packer that is wet-aging in the fridge, but I'm afraid I am very poorly photogenic and I would just be winging it, anyways, you know? Not a tutorial so much as a laugh fest. lol
Anyways, just a thought, I was hoping someone was interested. Or if you know of a well-done video showing this stuff, shoot me a link - I haven't found a good one with this specific topic.
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