{"id":6993,"date":"2022-09-15T23:38:09","date_gmt":"2022-09-15T15:38:09","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=6993"},"modified":"2022-09-15T23:42:37","modified_gmt":"2022-09-15T15:42:37","slug":"brisket-trimmings-4-ways-to-put-them-to-good-use","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/brisket-trimmings-4-ways-to-put-them-to-good-use\/","title":{"rendered":"Brisket Trimmings – 4 Ways To Put Them To Good Use"},"content":{"rendered":"\n
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Thanks to the rise of barbecue and grilling trend, brisket has become a prized cut of meat. And now with all the price hikes, brisket has become even more precious. So if you get your hands on a brisket, it would be sinful to waste a single gram of this delicious, fat-filled, gristly meat. As you would know, trimming is an important part of the preparation for smoking a brisket. So, what can you do with brisket trimmings? I did some research and uncovered dozens of recipes and uses for all your brisket offcuts. <\/p>\n\n\n\n

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Save all your brisket fat and trimmings because it has so many uses. Your brisket trimmings are great for burnt ends, pulled beef, burgers, sliders, sausage, or tacos. Keeping the fat is also important. You can grind brisket fat and mix it through burgers or sausage. Brisket fat is also good for making beef tallow<\/strong>\u2014the pitmasters secret ingredient. <\/p>\n\n\n\n

Why Every Gram Of Brisket Is Worth Saving <\/h2>\n\n\n\n

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Brisket trimmings are far too good to waste. This is because brisket has a lot of fat and connective tissue, and when cooked correctly, it will taste absolutely delicious. This once cheap cut of beef has an enormous amount of flavor and unique texture, so it would be a shame for it not to be put to good use. Fortunately, there are a few ideas and some wonderful things that you can do with your brisket trimmings. <\/p>\n\n\n\n

The Rising Cost Of Brisket<\/h2>\n\n\n\n

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Brisket is expensive, especially if you are buying a Wagyu brisket or a Prime or a Choice grade brisket. I don\u2019t like to waste anything and I like to put all my brisket trimmings to good use\u2014even the fat. <\/p>\n\n\n\n

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Brisket Offcuts<\/h2>\n\n\n\n

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Brisket is a fatty, awkward-shaped cut of meat, which is why it needs a lot of trimming prior to cooking. Most pitmasters will only leave 1\/4 an inch of fat on top of the brisket. If you follow their methods, you will end up with a lot of fat trimmings. Depending on the size and shape of the brisket, you may also end up with meat offcuts. When trimming a brisket for smoking, you don\u2019t want any loose ends because they will burn. So it\u2019s better to cut those off and put them aside. Any fat thicker than 1\/4 an inch won\u2019t render, so that also needs to come off. <\/p>\n\n\n\n

How To Trim Brisket Like A Pro<\/h2>\n\n\n\n

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When trimming a brisket, you want to take the silver skin underneath on the underside of the brisket. Take a sharp knife and scoop that off. On the fat side or the top side, leave one-quarter inch of that. Take the rest of the fat off because it will not render and it will inhibit smoke from absorbing the meat. Removing a 1\/4 inch of fat is the standard rule of thumb. Although you can leave more fat on the thinner, more vulnerable areas of the brisket. So when you\u2019re in the store selecting brisket, keep that in mind that you\u2019re going to only need a quarter of an inch of fat on the top. You don\u2019t want to be paying for all that fat, however you can put that beautiful brisket Prime or Choice or Wagyu fat to good use with tallow, sausage, or mince. <\/p>\n\n\n\n

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https:\/\/www.youtube.com\/watch?v=a03pbmnQIlQ<\/a>