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I was trimming brisket fat way too close for a decade
Watched a new guy at the shop leave a solid quarter inch of fat on a packer, and his briskets were always juicier after the smoke. I tried it on my next five, and the difference in moisture was undeniable, not just a fluke. Am I the only one who was taught to trim it down to almost nothing?
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jamie7701mo ago
Yeah that's a common mistake. A good fat cap is like a built in baster. It renders down and keeps the meat from drying out. I leave about a pencil's width on mine now.
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jake9861mo ago
Actually, you should trim most of it off.
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