Had to eat my words about trimming brisket fat caps

For like 6 years I trimmed briskets down to a quarter inch fat cap, thought that was the only right way. My buddy Mike from Austin kept telling me to leave more on, especially the point, but I figured he was just lazy with his knife. Then last month I did two identical choice packers side by side, one my usual trim and one with a half inch cap left. The half inch one came out noticeably juicier and the bark was actually better, not mushy like I expected. Turns out my lean trims were drying out the flat because I was running at 250 for too long. Now I only trim the hard fat and the loose stuff, leave the rest alone. Anyone else had a moment where a buddy's advice beat your stubborn habit?

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viola_cooper628d agoMost Upvoted

My brother left his whole cap on once and the smoker caught fire. Still ate it though.