Anyone have experience with Certified Angus Brisket??
Particularly trimming, or lack thereof. I'll be salting down tonight and separating the "mostly-point" from the "mostly-flat." I just cut across, no cleaning out intermuscular fat.
Looking at them I don't see any fat to trim off. That 2x4 looking fat brick on one side is already off, the point is trimmed down to the point in some spots.
Kinda weird but what a welcome after the extensive trimming on the 6 have on the smoker right now.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
It does Ed, I can see on that one side where I could cut into the fat and score it to aid in rendering. I have a short window to get these done, head to work, come back in 3.5 hrs, serve maybe 3.5-4.0 hrs later 1.25 hrs away.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I have cooked a couple but I didn't notice any difference in trimming. Maybe you just lucked out. They have cooked up nearly good as Prime when I did mine.
Asking if it is typical of these to pull out the pack, season, and throw in the cooker. I mean these dudes are TRIMMED. I just trimmed three more to throw in the Pit Barrel (regular Choice) and it ain't even close.
Jerod Broussard they are most often pre trimmed pretty good. I nip off the sides if grey, remove any stickeyupies, and cut out most of the deckel fat between point and flat. Thats it. Nice isnt it?
Thanks! I'm about to salt them down.I may trim the lateral sides of the deckle some, I also slice through a good part of the deckle and clean anything too thick.
I bought a CAB Prime Brisket a few weeks ago for my first full packer. There were several wounds from the processor and spots where they had almost sliced it clean-through. I probably just got a bad one though..
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