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Unpopular opinion: most people ruin brisket by trimming it wrong
I keep seeing guys at my shop in Austin take off way too much fat cap before smoking. You need at least a quarter inch left on the point or it dries out by hour 8. Who else has had customers complain about dry flat cuts and then you see their trim job is basically down to the muscle?
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evan_morgan815d ago
Man, I feel you on the flare-up problem. Leaving too much fat on can be a pain if your setup doesn't have good grease management. Had a buddy ruin a whole cook that way once, just a mess.
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olivia5735d ago
You need at least a quarter inch left on the point or it dries out by hour 8"
That's interesting, because I've always heard you should trim the fat cap down to about a quarter inch as well. What kind of smoker are you running that it handles the extra fat that long without getting greasy? I ask because I've had trouble with flare-ups when I leave too much fat on there, even at low temps.
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