Just realized i've been trimming brisket wrong for 10 years

I always thought you had to cut all that fat cap down super thin like 1/8 inch or it would be greasy. Last month my buddy from Austin came over and watched me prep one, he just laughed and said i was ruining it. He showed me to leave a solid 1/4 inch on there and trim the hard fat instead. First brisket i cooked that way came out way juicier and the bark actually stuck. Anyone else have a moment where a simple tip changed everything?

2 comments

2 Comments

milap3525d ago

Used to trim mine down to basically nothing thinking it was the right move. Your Austin buddy just saved me from another decade of dry brisket.

gray_perez5224d ago

Hold up, I gotta push back on this a little. A lot of folks, especially if you're cooking on something like an offset or a kamado, actually need that heavy trim to keep moisture where it counts. @milap35, I've seen guys leave too much fat on and end up with a greasy, chewy mess where the bark never sets right. It's all about your smoker and your patience, not some universal rule from Austin. Your mileage may vary, but a dry brisket usually means you ran the temp too high or pulled it too early, not that you trimmed too little.