…when it came to dividing and trimming it, but with SV that first piece sure came out great
So we used the leftovers in a dish that included Jalepeno’s, cream + cheddar cheese, and bacon ! Wow, that was awesome
And now, I have another bigger piece of brisket in the SV… But this time at 135 for 40’ish hours. I always set the SV for longer, then I can just pull it out whenever I’m ready… So in this case, 48 hrs.
Don’t remember if I said this here, or the Keto forum, but next time, I’m having the butcher divide and trim my brisket… And saving the fat too, either for deep frying and making some crispy beef rinds… Or rendering for some great beef tallow