Brisket Trim IRL 1 of 4. This is brisket trim 1 out of 4 from a recent catering event for about 70 people. Cut the wrapper along the deckle fat so you don’t cut into the meat. Pat down with paper towel. Cut off the mohawk - to get consistent height across the whole point. Round off the point. Square off the long side - and round that corner. Trim off some of the fat that was under the mohawk. Shave off most of the deckle so it lays flat with the rest of the flat muscle. Trim off the big fat glob
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Here’s how to make your 4th of July BBQ Next Level without breaking the bank, the Rolls Royce of Steak, whole beef tenderloin! Wagyu Beef, Elk, Venison @firstlight.farm My Cutlery @benchmadeknifecompany 10% off you at First Light with code “meatteacher” #groarkboysbbq #firstlightfarns #bbq #4thofjuly | Matthew Groark
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Grilled pork tenderloin is probably one of my favorites. They’re inexpensive, come in packs of 2, and when grilled right, are tender, juicy and delicious! I like to grill these over high, direct heat, flipping and rotating every minute or so. Move them over to the indirect heat side of the grill to finish and pull them off at 140 internal. Let it rest for 5-10 minutes, slice and enjoy! All done in under 10 minutes. For this cook, I made a simple honey garlic sauce. Paired great with the pork! -
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