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The way people trim brisket fat on YouTube drives me crazy
I keep seeing these BBQ channels cutting off ALL the fat cap on the flat side before they even season it. Made a brisket last Sunday for a family thing and left about a quarter inch on there, came out juicy and everyone loved it. Am I missing something or is paper thin fat just asking for a dry brisket?
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val_williams21d agoMost Upvoted
Has anyone actually tested what happens to the bark with NO fat at all? I swear the fat helps that crunchy crust form, not just the moisture. Trim it too thin and you end up with a sad, soft outside.
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ninas6721d ago
Exactly, I had an uncle who trimmed all the fat off once and we ended up ordering pizza halfway through the cook.
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leodavis21d ago
The "ordering pizza halfway through" part really hits home. I've been there myself. Fat isn't just for flavor, it's literally the thing that keeps the meat from turning into cardboard. People get so scared of fat these days, they trim it all off and then wonder why their brisket tastes like a dry sponge. If you cut off all the fat, you might as well just throw the whole thing in the microwave and call it a day. It's like they forget that fat is what bastes the meat from the inside while it cooks. Honestly, if you're that worried about fat, just go buy a lean cut of meat, don't ruin a good brisket.
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