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Just read that a top pitmaster's brisket trim can lose over 8 pounds of fat
I was watching a new interview with Aaron Franklin on a BBQ channel, and he mentioned his pre-cook trim on a full packer often removes 8 to 10 pounds. That's a huge amount of waste, but it explains the perfect bark. Has anyone found a good use for all that trimmed fat, or is it just trash?
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angelafisher3d ago
That trim isn't waste at all. You can render it down into tallow, which is liquid gold for cooking. I use it to fry potatoes or even brush it on the brisket paper during the wrap. It adds a crazy amount of flavor you just can't buy.
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