Brisket is way better when you don't trim all the fat cap off.

I keep seeing guys online trimming brisket down to bare meat. Last month at a shop in Austin I left a quarter inch of fat on and the owner told me I was doing it wrong. Nobody complained when they ate it though, so who cares what's popular.

3 comments

3 Comments

jesse77324d ago

Man I learned that lesson the hard way. First time I trimmed too much off my brisket it came out like a dry hockey puck. My dog even turned his nose up at it.

aaron89624d ago

Keeping about a quarter inch of fat on top saved my brisket game completely. Now it comes out juicy every time, even when I'm not paying attention to the temp.

ryang6524d ago

Oh man, I did the exact same thing my first time lol. Trimmed that brisket like I was a surgeon and ended up with a sad, dry piece of meat that even I didn't want to eat. Now I just leave a solid fat cap on and it saves me from myself every time. I swear the meat basically cooks itself if you just keep that layer on. My dog would probably eat a cardboard box if I put some fat on it, but even he judged me that day. Live and learn I guess lmao.