What to do with Brisket trimmings/fat

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bigred77

Meat Mopper
Original poster
Feb 14, 2015
178
20
Texas Hill Country
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?
 
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.

David
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky