Hello everyone,
Just stumbled across this site, loads of good stuff on here. I've been grilling since I was old enough to hold tongs and have become a relatively recent (few years) disciple of Low 'n' slow cooking. Currently in love with Brisket and Beef ribs. I hope I can help out with questions ...
Search found 2 matches
- 20 Jun 2014, 09:57
- Forum: Introduce Yourself
- Topic: Best food ever
- Replies: 1
- Views: 1169
- 20 Jun 2014, 09:20
- Forum: Low 'n' Slow (Smoking)
- Topic: Finally did brisket
- Replies: 6
- Views: 2861
Re: Finally did brisket
Hey there.
Looks awesome! Brisket is my favourite by far.
Personally I would not leave that much fat on there, I'd trim most of it back, leave about 5mm. As you see from your photos the fat doesn't render so it's a bit of a waste, however it won't be wasted! Once you've trimmed that fat off - next ...
Looks awesome! Brisket is my favourite by far.
Personally I would not leave that much fat on there, I'd trim most of it back, leave about 5mm. As you see from your photos the fat doesn't render so it's a bit of a waste, however it won't be wasted! Once you've trimmed that fat off - next ...