What to do with Brisket trimmings/fat

Discussion in 'Beef' started by bigred77, Mar 8, 2015.

  1. I have always just thrown most of these away, giving some little pieces to my dog as I trim (she has been taught to stay out of the kitchen, but can spot a brisket coming in every time)

    I have known people who trim then lay the trimmings back on top of the brisket while cooking.

    Now I hear of saving/freezing and using for stock or gravy and the like.

    what do you do? 

    how do you use it for stock?  just put chunks in a hot pan?  the hard chunks of fat or the softer ones?
  2. I don't trim much and put a drip pan under the brisket. I then put the juice in the fridge for a bit and remove the fat. I then put in ice cube tray and freeze. I then put in a bag so I can use latter for seasoning. Then If their is a lot of fat after the cook I trim and simmer, strain and de fat.

    Happy smoken.

  3. hmm, really like the icecube tray idea

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