![]() ![]() ![]() If you start to hit any muscle, readjust your knife and stay within that fat as much as possible. ![]() You should be able to cut along that layer of fat the entire way through. Lift the flat away from the point as you work your knife through. Next, use a sharp knife to cut through the fat, working your way down at a wide angle toward the cutting board. First, trim the excess fat from the sides of the brisket. Place the brisket on a large, stable cutting board with the fat cap down. Unless you are able to purchase a brisket point by itself, you’ll need to separate the point from the flat to make these burnt ends. ![]() Check out more sauces at the Hey Grill Hey Store and let me know which one is your favorite on this recipe in the comments below! How to Trim Brisket for Burnt Ends My Everything BBQ Sauce is AMAZING on these burnt ends, but feel free to use whatever sauce is your favorite. Kansas City-style BBQ sauces are made with a ketchup base combined with molasses, vinegar, and spices.
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