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
>>21979546i like the deckle
>>21979547Nobody asked
>>21979547I 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
what if you cut it out and put it on top and tie it together with string? then it will leak grease onto the other parts while cooking and you can just discard what's left when it's done.
>>21979570That's kind of what i was thinking, except i have a fuckton of rendered tallow already from previous cooks, im going to spread it all over like frosting on a cake. That's the idea at least
>>21979552>>21979546i have never seen a brisket that looks like this.
>>21979647You're probably just used to the flat/point individually, these are photos of a packer brisket that includes both
>>21979546>So im going to experiment by removing as much fat and making the brisket as lean as possiblemight as well throw it away.
>>21979548I did.>>21979552>i tend to like my meats dry as fuck. Im hoping that drowning it in tallowmake up your mind.
