First time cooking a Wagyu brisket roast and I'll be doing it in the slow cooker because I don't have a smoker. I've got a rub and sauce figured out, but should I be trimming this at all? It's 4 pounds. I've read about the two primary pieces being the flat and the point, but I'm not quite sure what I have here. Any guidance would be much appreciated.
by pizzaboi
3 Comments
I don’t see a reason why you couldn’t trim some of the fat cap off, but at the same time the way you’re cooking it you can always trim the fat off after if you don’t want to eat it. The main thing is just getting it all cooked evenly and slow cooking would be the best way for that. Just make sure you sear it after you slow cook it!
It doesn’t need any trimming but it should be peeled before you eat it. BANANA JOKE!!!
My view has always been:
Fat is supposed to give flavor I think?
Cook with fat, then trim