![]() ![]() Using this method, you will get some chunks of meat and the flavor and fat from the bark.Rip apart the brisket slices and mix the fat through. Make sure you are wearing the proper gloves, mix the fat and bark into the point and flat slices.Place the chopped bark and fat on top of the 1 inch brisket slices.Make sure you cut the fat and bark fine so it mixes throughout all the pulled brisket. Take the knife and chop the bark and fat up into small pieces.Cut the flat across the grain about 1 inch thick.Keep the fat and set it aside with the bark. Separate the point and flat, then remove the deckle (the lump of fat between the two muscles).This is one of the most flavorful parts of the brisket. Take the knife and gently scrape the fat and bark from the brisket without cutting into the meat.A carving knife isn’t necessary when shredding. ![]() Take a large chef’s knife with a 10 to 12 Inch blade.Allow the brisket to rest for at least 1 hour after cooking. The point is the muscle with the best tasting meat, so you want to make sure it’s mixed evenly. The bark contains layers of flavor from the fat, rub and the smoke. When shredding brisket, you want to have an even mix of the point, flat and the bark. I’ll walk you through every step from the cook to the shredding. In this article, I’m going to show you how the barbecue pitmasters prepare smoked brisket for shredding. Nothing tastes better than tender, juicy smoked brisket. If you want to serve pulled beef, shredded brisket is the best choice by far. You can either slice brisket, or you can shred it. ![]()
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