I'll attach some photos but i'm looking for some critiques of my trimming. I've done only 1 brisket before and this thing was a 20 lb i picked up from costco up in Canada. Watched a few videos but it seemed like the briskets done on some youtube channels were lets just say a little less messy to trim. Anyways, i tried to get out as much of that hard white fat as possible which left me with some "pockets" so to speak and i'm not sure if i took too much off.
The fat cap was actually pretty thin to begin with so i really didn't take much off.
Any insight would be appreciated.
The fat cap was actually pretty thin to begin with so i really didn't take much off.
Any insight would be appreciated.