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Buying the Right Brisket
You will find two types of brisket at the store or butcher shop: trimmed and untrimmed. From the viewpoint of slow smoking, use the untrimmed brisket. During the 4 to 12 hours of cooking, the fat,
when placed on top, will drip over the meat and help keep it moist. This will retain the juices and flavor of the meat. When completed, the fat can be trimmed off. For purposes of serving, it is good
to know that a brisket will weigh-in after cooking at about 50% of the uncooked weight. Remember this at the time of purchase so you won't go hungry! |
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