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Im about ready to make my first brisket but I cant seem to find any, do I need to go to a speciality store where does one buy brisket?
This being Texas, one goes to the local HEB and looks in the meat coolers. There's untrimmed, trimmed, already cooked, etc.. The more work they put in it for you, the higher the price per pound.
Me, I buy them untrimmed and go from there. What the trade off is debatable. Untrimmed yesterday was 2.48/lb, trimmed was 4.97/lb. But admittedly, when it is all cooked and done, I am dumping a lot of fat down the sink that one doesn't buy on the trimmed.
To me, it's just better to go untrimmed.....but then again, I have been cooking brisket for only about a year and that's the only way I've cooked it.
This being Texas, one goes to the local HEB and looks in the meat coolers. There's untrimmed, trimmed, already cooked, etc.. The more work they put in it for you, the higher the price per pound.
Me, I buy them untrimmed and go from there. What the trade off is debatable. Untrimmed yesterday was 2.48/lb, trimmed was 4.97/lb. But admittedly, when it is all cooked and done, I am dumping a lot of fat down the sink that one doesn't buy on the trimmed.
To me, it's just better to go untrimmed.....but then again, I have been cooking brisket for only about a year and that's the only way I've cooked it.
Thank you I will call all my local groceries and ask, I havent cooked one, but im told if done long, slow, with the fat untrimmed, is delicious and melts in your mouth. No ones told me what it taste like im assuming it taste like a beef roast.
Some of what comes on the untrimmed brisket has to come off before you cook it. (and in the trash can, not down the sink, or you'll be spending your brisket budget on plumbers)
I've weighed the stuff I chopped off the brisket before and it's still a better deal to buy it untrimmed. When you buy the trimmed brisket, there's still a cushion of fat in the middle.
I usually marinate it overnight in bourbon, maple syrup, mustard and smoke flavoring and then cook it in the crock pot.
Some of what comes on the untrimmed brisket has to come off before you cook it. (and in the trash can, not down the sink, or you'll be spending your brisket budget on plumbers)
I've weighed the stuff I chopped off the brisket before and it's still a better deal to buy it untrimmed. When you buy the trimmed brisket, there's still a cushion of fat in the middle.
I usually marinate it overnight in bourbon, maple syrup, mustard and smoke flavoring and then cook it in the crock pot.
I would come close to killing for a decent pastrami made the old fashioned way with brisket. I can't stomach the common deli version these days. It has to be pressed and glued beef flavored. Those dirty edges of the fat are where the real flavor of pastrami lives. Guess I'll be calling on the local market to see what pricing is.
Some of what comes on the untrimmed brisket has to come off before you cook it. (and in the trash can, not down the sink, or you'll be spending your brisket budget on plumbers)
Or you could trip the excess fat off the brisket and render it off. The tallow can be used for cooking and frying.
Some of what comes on the untrimmed brisket has to come off before you cook it. (and in the trash can, not down the sink, or you'll be spending your brisket budget on plumbers)
I've weighed the stuff I chopped off the brisket before and it's still a better deal to buy it untrimmed. When you buy the trimmed brisket, there's still a cushion of fat in the middle.
I usually marinate it overnight in bourbon, maple syrup, mustard and smoke flavoring and then cook it in the crock pot.
I am gonna try this.
Now I m excited. I love brisket. I have a good size smoker, haven't made one in so long, I forget how.
Thank you h mom
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