Buying an almost 15 pound brisket is a contradiction of my earlier post about learning to cook for just the two of us except . . it wasn’t me who bought a 15 pound brisket!
There was a lot of fat on that brisket, which made for a yummy smoked brisket but, instead of throwing out all the fat, I trimmed it off and stuck chunks of fat and fatty meat in zipper bags and put all them in a larger bag and froze it.
I’ll use the fat for seasoning beans and whatever else can benefit from a bit of smoky fat.
How’s that for using up everything and throwing out as little as possible?