FTC and Storage Questions

budgeMember

At what point is it best to scrape off the top layer of fat from the brisket? Can I do this right before I foil/towel/cooler (FTC) my brisket, or only before I slice it? I'd like to do it when I FTC it, and add a little wooster and/or BBQ sauce. But I don't want it to dry out.

Also, what's the best way to store the finished product? Slice, cryovac, and freeze?

Thanks.

8/27/0912:01 PM

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Original Post

tomMember

Many folks in your area like it served with the fat on it for flavor.

Many just slice and let the diner remove it,if they want.

The longer it sets in the foil,the softer it becomes and easier to remove.

I don't think it will dry too much,if you remove some fat,just before you foil it,as it will continue to sorta steam in the foil.

Not sure you gain much by seasoning the meat,before you foil it-but can't hurt.

As to freezing,most folks recommend keeping in as large a pieces as possible,to maintain juices and texture.

Hope this helps a little.

8/27/094:39 PM

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