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Watching Myron Mixon trim a brisket on YouTube made me realize I've been leaving way too much fat cap on for the last 10 years
He took off a solid 3/8 inch more than I ever have and that brisket came out perfect, so has anyone else had to unlearn what they thought they knew about trimming?
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hugo_singh27d ago
Keep more fat on. That extra fat bastes the meat while it cooks. Gives you a better bark too.
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@hugo_singh how much bark did you actually get keeping that extra fat on though?
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