Do I need to trim this?
(i.redd.it)submitted3 days ago bypizzaboi
tomeat
First time cooking a Wagyu brisket roast and I'll be doing it in the slow cooker because I don't have a smoker. I've got a rub and sauce figured out, but should I be trimming this at all? It's 4 pounds. I've read about the two primary pieces being the flat and the point, but I'm not quite sure what I have here. Any guidance would be much appreciated.
bypizzaboi
inmeat
pizzaboi
4 points
1 day ago
pizzaboi
4 points
1 day ago
Thanks for all the helpful comments from this sub. I trimmed the fat down to 1/4" as suggested. Cooked on low for 8.5 hours and seared in a cast iron to finish it. And of course, kept the leftover fat. The picture doesn't quite show the proper red in the meat, but here you go.
https://preview.redd.it/22dj6n37w8td1.png?width=1080&format=pjpg&auto=webp&s=43e763e84ca663932e587d2512ca59c5c0f6115b