Re: technique for trimming fat off brisket

nailshooter41@xxxxxxx wrote:


I haven't used plain bacon grease for the moisture/fat/collagen. But
when I have a thin flat end of a packer I am concerned with, on the
end of it I will put some thick cut smoked bacon arranged solidly on
it until the meat is about 1 1/2" thick. I stop there. When I am
about an hour or so out from pulling the meat, I take the bacon off.
(I know I shouldn't, but I eat it...)

Your technique sounds really good, and makes a lot of sense. I've watched folk start all the meat of a tapered cut out at once, foiling the thin end as it cooks. However, your technique is better and also imparts more flavor to the meat, IMHO.


Another method I have tried that is really hit or miss I have found
best to use if I don't have any bacon. I let the brisket cook until
the flat is almost done, and then wrap the flat (attached) in foil
while on the pit to finish. Hit or miss, though.
The meat will taste fine, but sometimes it will get that braised,
crumbly texture that isn't good.

On a thin flat, I have tried all kinds of stuff, except injecting.
Injecting a brisket is for weasels. I know it is in vogue now, and is
the rage of the barbecue competition circuit. Read Ray Basso's forum
for a while and it won't be long before it comes up with people
discussing technique, injection recipes, amounts, etc.

I was pleased to see the last cookoff I went to that the only thing
that got injected was chicken (NOT for judging), and it was injected
with a time honored, yet little known favorite, the jalapeno pickling
brine from a can of japs.

Injecting is probably OK, but not something I do. I prefer to vacuum marinate chicken and some pork products in Foodsaver cannisters. Brining is also an old and valuable technique, but I really want to keep down the sodium level, so the Foodsaver vacuum marinade technique lets me use apple juice as the primary ingredient, along with whatever else I feel that day might be good. <grin>

BTW, I've posted before about hopping up my own bulk bacon with marinades and cold smoking. For cooking actual bacon strips, for in sandwiches or breakfast, I use the microwave. I know it's heresy to even mention the word, "microwave" to most good cooks, but it works great for me. I've found that I get the crispiest bacon with less fat and spatter by using the little "T"-shaped hangers/pan purchased at Walmart. You can hang 9-12 strips on it, cover with a paper towel and in 5-6 minutes have perfectly cooked, crispy, bacon with the grease drainings in the pan/holder. There are also ones where you can position the bacon horizontally in a rack, but I like the "T"-shaped hangers better. The drippings have the flavor of the bacon you cooked. I pour the drippings into a large container and use it for frying eggs, slathering on meat before cooking etc.


--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.
.

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