0
I am going to barbeque a brisket this weekend. Around 20 lbs. There is always a lot of fat on brisket . I want to trim some fat off but am afraid it will affect the tecture and taist. Is there a guide?
Wiki User
∙ 15y ago
Add your answer:
Earn +20 pts
Do you cook brisket fat side up or down?
Cook brisket with the fat side up, so the fat melts and basts the meat as it flows down into the pan. It is also a good idea to have some of the fat removed by the butcher before beginning to cook it.
What is nose-off beef brisket?
fat off
Do you ask for speck at the deli?
speck is the layer of fat that is located on top of a brisket. After the brisket is smoked the fat is sliced and seasoned with paprika and grilled . this is then served on rye with mustard only. some serve with grilled onions. a real heart stopper.
What are the release dates for World's Worst Tenants - 2012 Trim the Fat?
World's Worst Tenants - 2012 Trim the Fat was released on: USA: June 2012
How do fat people trim their toenails?
With great difficulty
Do people need fat live?
People need fat to live even though to much fat can kill you to little fat is very bad
How much fat does your body need?
It dependends on what type of fat and what age you are.
How do you strip the fat from cirtain foods ?
Stripping the fat from meats like chicken is best done before baking or cooking. Trim all the visible fat away with a knife before cooking or breading. Boiling chicken in water will also remove much of the fat.
Which is better calories from fat or regular calories?
Regular calories are better. You need calories to survive, you don't need that much fat (consumed fat, that is) to live.
If a cow is pregnant how fat would she be?
She would only appear fat because of the size of her belly, not from the level of fat on her body, such as over the hips, ribs, and deposits on her rump and brisket. A cow with a huge belly but with ribs and hips showing is certainly not fat.
Is a horse fat?
Not all horses are fat. Ones that have overeaten (or have been pampered and fed too much) and haven't had proper exercise to keep them trim and in shape are indeed fat. Then you get horses that haven't eaten something proper in months and are at Death's door, and those horses certainly are not fat!
Bar-B-Q Brisket?
Ingredients1 brisket nose off or flat3 to 4 pounds 1/4 cup Head Country SeasoningHead Country Bar-B-Q SauceAsk your butcher for this particular cut of meat rather than using the fattier and much bigger packer trim brisket. Generously season the brisket with the Head Country Seasoning. Leave the fat cap intact and season it as well. Let marinate a minumum of one hour or overnight. Build a fire with good quality charcoal and well seasoned pecan wood. Let burn at least 30 minutes to burn off the lighter fluid fumes and start a good bed of coals. Place brisket away from direct heat and cook 3 hours at 250 degrees. After three hours wrap brisket securely in heavy aluminum foil. Baste with Head Country Bar-B-Q Sauce. Continue cooking for an additional 3 hours at approximately 325 to 350 degrees to tenderize until thermometer registers an internal temperature of 180 degrees. To serve remove fat cap and slice across the grain for the tenderest portions. Serve with Head Country Bar-B-Q Sauce.
