Reply to "Untrimmed Briskets"

Former Member

Your instincts were correct. Cut off any "brown"

Depending on the cattle and how it was raised the fat can be slightly different shades.

My current supplier, provides me pure white brisket fat and it tastes different.

I wouldn't buy it next time if the fat is off color. I'd be worried as how some of the fat was white and some wasn't. On the same cow it should be the same color UNLESS during processing it wasn't good.

I find that "dry" briskets is hard to really pin down without know a lot of details. Sometimes it's a simple as the piece of meat was bad select and had little marbling. Other times it's just a thin piece of meat. Lots of variations. That's why I'm still trying to learn to cook brisket at 40 years of it...

11/1/087:26 AM

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