Going to do a 24 hour dry brine with kinders SPG and mustard binder then smoke.
by anulcyst
4 Comments
Wild_Cycle_7956
Eeew
buymytoy
Ok at first I thought you just had a brisket submerged in the kitchen sink. I didn’t see the plastic lol
That being said I’m a no pre-trim kinda guy.
iamthewalrus1234567
I don’t think anyone will be able to tell with your water/bagged/sink photo… but probably yes. I’ve personally never seen a brisket NOT need a trim. Even pre-trimmed cuts need a bit of adjustment sometimes.
As always, best to have about a 1/4” fat cap, remove any silver skin and any protruding bits. Make it as aerodynamic as possible to allow the best airflow around the meat.
SpicyBeefChowFun
Hard to tell from top down like that. But there’s always room to trim that portion from 6 to 9 O’clock. Just don’t shine it (reach the meat (or bone) while trimming)
4 Comments
Eeew
Ok at first I thought you just had a brisket submerged in the kitchen sink. I didn’t see the plastic lol
That being said I’m a no pre-trim kinda guy.
I don’t think anyone will be able to tell with your water/bagged/sink photo… but probably yes. I’ve personally never seen a brisket NOT need a trim. Even pre-trimmed cuts need a bit of adjustment sometimes.
As always, best to have about a 1/4” fat cap, remove any silver skin and any protruding bits. Make it as aerodynamic as possible to allow the best airflow around the meat.
Hard to tell from top down like that. But there’s always room to trim that portion from 6 to 9 O’clock. Just don’t shine it (reach the meat (or bone) while trimming)