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Hot take: my butcher in Kansas City said I was ruining my brisket before it ever hit smoke
Stopped by my butcher shop in Kansas City last Saturday and he asked how my packers were coming out, so I told him I trim them down to about a quarter inch of fat cap before every cook. He just shook his head and said "you're trimming off the shield that protects the flat, no wonder your point dries out at hour 9." Now I'm second guessing every brisket I've done for the past three years, so how much fat are you all actually leaving on before it goes in the smoker?
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abby_martin2824d ago
Man! I read an article from a pitmaster in Texas who said he only trims the hard fat and leaves most of the cap alone, like a half inch or more, and his whole point was that fat cap is insulation, not flavor. It keeps the heat from hammering the flat while the point keeps cooking through the stall. That butcher is right, you're basically stripping the brisket's jacket off before winter lol. I've seen guys do full trim jobs for competition and those briskets look pretty but they wrap them early and baby them the whole time. For backyard cooks you want that fat left on, you can always scrape it off the slices if someone doesn't like it. Try leaving a half inch next time and see if that point stops drying out on you.
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