How to trim a brisket Franklin BBQ?

The goal with any cut of meat is to have uniform thickness all the way to the edges so that it’s easy to slice and serve. With a large brisket a little extra effort is needed to make sure that all of the fat is removed. Use a meat shears or a sharp kitchen knife to cut and remove the thick endcap of the brisket. Then, begin trimming the fat along the length of the meat. You should be left with a relatively thin layer of

How to trim a brisket at Franklin Texas BBQ for free?

One of the first things to do when preparing to trim a brisket is to soak your meat in a brine solution the night before. This helps it remain juicy and prevents the fat from rendering and drying out. The next morning, remove and discard the fat and connective tissue on the brisket, then season it liberally with salt and smoked paprika. Let it sit for about an hour. While the meat cools and becomes slightly firm, you can start trimming it. Using a

How to trim a brisket at Franklin BBQ?

If you’re wondering how to trim a brisket at Franklin BBQ, you’ll want to start by laying down a large butcher paper underneath your brisket. Next, use a sharp knife to cut an even line down the length of your brisket, to the fat layer. Then, using a flat meat slicer, cut off the fat layer. Now, take the remaining meat and your paper and roll up the brisket, making sure to get a really even and compact roll

How to trim a brisket at Franklin BBQ Texas?

First, remove any excess fat and connective tissue from the top of the brisket. Don’t be shy about it! You want to get rid of all the excess fat that has collected on the surface of the meat. Once you’ve done that, you can begin to remove the remaining fat and connective tissue that are on the underside of the meat. Finally, remove any excess fat that remains on the brisket. The more you can remove the fat, the crispier your

How to carve a brisket at Franklin BBQ Texas?

You will want to cut your brisket into sections: the flat, the point and the two chine (or “butt”) pieces. The flat is the short end; the point is the thicker end. The chine is the narrowest part of the brisket. The perfect cut of your brisket will depend on how thick the cut is. The thinner your cut, the easier it will be to carve. If you want to try to slice the meat thinner, you can