Muddy Posted January 24, 2015 Share Posted January 24, 2015 I've never made brisket before, but I have two, both raised by my mom on a very small farm with lots of grass, and both with a thick layer of fat on the top. To slow cook them, should I remove the fat? It seems like a LOT and I've cooked this cow before. She's very fatty. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted January 24, 2015 Moderators Share Posted January 24, 2015 Mmm. Keep that fat and let is melt into the brisket as it slow cooks. You can remove the fat that is left at the end if it doesn't all melt away. Fatty grass-fed meat is a good thing. Link to comment Share on other sites More sharing options...
DebW Posted January 28, 2015 Share Posted January 28, 2015 Yes...keep that fat on while you cook it. It will help create a wonderful au jus. Pull it all out before serving. Link to comment Share on other sites More sharing options...
Beets Posted February 3, 2015 Share Posted February 3, 2015 Mmm. Leave the fat. We love brisket in our house. Sometimes when it's really fatty it can be a pain to pull the threads of meat from the fat but you still want to cook it all together. You can also remove the fat after cooking, strain it and save it for cooking. Tallow, voila. Link to comment Share on other sites More sharing options...
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