I've been trimming brisket fat wrong for like three years

My buddy from Austin came over last weekend and watched me leave a quarter inch of fat on the flat, then just said 'dude, you're making leather, not barbecue' lmao. I tried his method of going thinner, especially on the flat side, and my next cook was way better. How much fat do you all actually leave on?

3 comments

3 Comments

murphy.emery18d ago

How much is too little? I'm scared I'll shave it bald next time!

masongonzalez18d ago

Honestly, I've been there. Last time I tried to trim my own bangs I ended up looking like I lost a fight with a lawnmower. The trick is to go so slow it feels silly, like one tiny snip at a time. You can always take more off later, but you can't glue it back on. My bathroom floor has seen some tragic hair sacrifices because I got impatient.

harper_foster18d ago

I aim for about an eighth of an inch on the flat, just enough to see the meat color faintly through it. The point can handle a bit more, maybe a quarter inch, since it's got more internal fat. The real game changer for me was using a super sharp boning knife and keeping my hand on the meat to feel the thickness.