Fizzerpilot
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- Mar 25, 2017
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- Indianap...
So, a couple weeks back I smoked up a Walmart Select brisket... and, it was ok.
I've had this Prime in my fridge for a couple weeks, and just got her trimmed and ready for the Bludawg treatment tomorrow.
It started at 18.3lbs, and trimmed down to 11lbs. The interface between the point and flat was seriously 1.5" thick vein of fat. Now, on my Select brisket I trimmed this area down a bit, but it didn't run very deep. This brisket had that +1" vein of fat through nearly the entire interface. I left some in there, but trimmed the bulk of it, as it would not render out in my estimation.
The fat cap needed little trimming, it was nearly perfect.
More to come.
I've had this Prime in my fridge for a couple weeks, and just got her trimmed and ready for the Bludawg treatment tomorrow.
It started at 18.3lbs, and trimmed down to 11lbs. The interface between the point and flat was seriously 1.5" thick vein of fat. Now, on my Select brisket I trimmed this area down a bit, but it didn't run very deep. This brisket had that +1" vein of fat through nearly the entire interface. I left some in there, but trimmed the bulk of it, as it would not render out in my estimation.
The fat cap needed little trimming, it was nearly perfect.
More to come.
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