freshmex18
MemberGot rid of the matchlight.
Making my second brisket ever in a few weeks (the last one was 10 years ago and I don't remember much from that cook). I have been watching videos of how to trim a brisket and I am seeing small chunks of meat come off that could be used for something else. Everything I have come across tells me to save the trimmings for sausage or ground beef but I don't have a meat grinder or a sausage stuffer. So how can I use the leftover trimmings? I plan on making tallow from the fat but what about the leftover meat bits?
There will be a pot of BBQ baked beans on the menu and I figured that would be a good use for them. My recipe calls for starting with dry beans that go into the Instant Pot for 20 minutes before being added to a pot with the bacon and vegetables that simmers for an hour or two. If I were to add the meat, how would I prepare it? Should I brown the meat in the pot after the bacon and let it simmer in the pot? Would that 1-2 hour cook be enough to get the meat tender? Should the raw meat go into the instant pot with the beans to extend the cooking time for maximum tenderness? Should the chunks go into the smoker in a pan alongside the trimmed brisket for a shorter cook time to get smoke flavor and get tender first and then get added to the beans later? How would you all go about this?
Also, what else would you all use these meat bits for if not beans, sausage, or ground beef? I don't want to waste expensive and delicious meat if I don't have to.
There will be a pot of BBQ baked beans on the menu and I figured that would be a good use for them. My recipe calls for starting with dry beans that go into the Instant Pot for 20 minutes before being added to a pot with the bacon and vegetables that simmers for an hour or two. If I were to add the meat, how would I prepare it? Should I brown the meat in the pot after the bacon and let it simmer in the pot? Would that 1-2 hour cook be enough to get the meat tender? Should the raw meat go into the instant pot with the beans to extend the cooking time for maximum tenderness? Should the chunks go into the smoker in a pan alongside the trimmed brisket for a shorter cook time to get smoke flavor and get tender first and then get added to the beans later? How would you all go about this?
Also, what else would you all use these meat bits for if not beans, sausage, or ground beef? I don't want to waste expensive and delicious meat if I don't have to.