Fatty brisket points
- From: Sqwertz <swertz@xxxxxxxxxxxxxxx>
- Date: Thu, 09 Oct 2008 07:18:02 -0500
Every time I smoke a brisket, the point is just too fatty to eat as is. It has that cob-webbing structure that's half meat and half partially rendered fat. I thought it was because I was using USDA Choice briskets, but this last one was Select and it does the same thing. I tend to get really thick and squat briskets that fit into a WSM or ECB without trimming off the corners. Not those floppy, wilted ones that TFM brags about.
How do you get more fat to render out of these things? I've never had brisket at a restaurant that has this much intra-fiber fat streaks as the ones I smoke at home.
It's inedible sliced as-is. My past uses have been to fry as bacon or cut it into 1/2" chunks and fry for a while with potatoes, peppers and onions for hash - until crispy.
Raw, these points would be an excellent cut for sausage but I wouldn't want to jeopardize the smoking of just a flat without the point attached.
-sw
.
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