Thread #21979546
Anonymous
Going to try something new for my smoked brisket tomorrow 04/17/26(Fri)06:43:15 No.21979546
Going to try something new for my smoked brisket tomorrow 04/17/26(Fri)06:43:15 No.21979546
Going to try something new for my smoked brisket tomorrow Anonymous 04/17/26(Fri)06:43:15 No.21979546 [Reply]▶
I dislike the fat vein/deckle in a brisket, even when completely rendered down. So im going to experiment by removing as much fat and making the brisket as lean as possible while keeping the point and flat together, and then when i go to wrap it during the stall- drown it in tallow to re-moisturize it. I hope i dont fuck this up. Wish me luck /ck/
Pic related is some nerd who didnt remove the deckle and is left with a subpar brisket
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>>21979547
I don't see how, it's chewy and ruins the texture... but i may be in the minority for this opinion because i tend to like my meats dry as fuck. Im hoping that drowning it in tallow will end up with the best of both worlds of juicy flavor but consistent texture
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>>21979552
>>21979546
i have never seen a brisket that looks like this.
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File: Smoked-Brisket-Flat-9a.jpg (59.6 KB)
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>>21979647
You're probably just used to the flat/point individually, these are photos of a packer brisket that includes both