Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Vein/Artery in packer brisket?

PlanoPokes79PlanoPokes79 Posts: 197
edited 3:03PM in EggHead Forum
Saw this on another BBQ forum and thought it was of interest, I have seen most of the time and will take a photo on the next brisket cook. Anybody else ever notice it?
"When you cook a whole brisket, there is a vein that shows its nasty self when you separate the point from the flat. I always cut it out, because the last thing that I or anyone in my family wants to see is a big, nasty partial vein going into one's mouth!! My question is this: Is there a quick and simple way to remove the vein, or, do you all just take the knife and keep cutting until you no longer have any vein remaining?"

Comments

  • dhuffjrdhuffjr Posts: 3,182
    I remove them when trimming. I do so on butts too. I'd remove it if I see it when separating the point and flat too for that matter....or when pulling the butt.

    To me it is not the end of the world whether you do it before or after. It is whether or not you soaked your wood chips or not, or (gasp) used chunks that really matters. :woohoo:
Sign In or Register to comment.
Click here for Forum Use Guidelines.