Do any of you cook your briskets without trimming them at all? Or maybe just a little where the fat is real thick? Or do you trim it “intensely”?
I recognize that (1) I don’t want to spend an hour trimming a brisket. And (2), I’m not confident in trimming a brisket down to a gnat’s ass to 1/4” or something like that.
While in my head I’d like to do competition quality Q, the reality is it takes a lot of work. I’m just looking for good eats. (At the risk of being shunned from this forum, I don’t take the membrane off the underside of ribs. I do remove silver skin from other cuts of meat.)
Anyway…I welcome the wisdom from yall…before I run up to Costco to buy brisket.
I recognize that (1) I don’t want to spend an hour trimming a brisket. And (2), I’m not confident in trimming a brisket down to a gnat’s ass to 1/4” or something like that.
While in my head I’d like to do competition quality Q, the reality is it takes a lot of work. I’m just looking for good eats. (At the risk of being shunned from this forum, I don’t take the membrane off the underside of ribs. I do remove silver skin from other cuts of meat.)
Anyway…I welcome the wisdom from yall…before I run up to Costco to buy brisket.