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Pro tip: I finally learned why my brisket was always dry after 8 years
I was at a competition in Kansas City last summer watching this pitmaster from Texas trim his packer. He was leaving almost a quarter inch of fat on the flat side. I always trimmed mine down to nothing because I thought less fat meant less grease. That guy let me touch his brisket after it rested and it was like butter. Now I leave that fat cap thick on the point side and only trim the hard stuff. Has anyone else had that lightbulb moment about trimming?
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noah13518d agoTop Commenter
Have you ever tried leaving a little extra fat on the flat side too... @the_mia is right that fat cap is everything. I started doing the same thing after watching a guy from Lockhart trim his packers and it changed my whole game.
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