I was wrong about trimming brisket fat caps, old timer set me straight

Been trimming briskets for years always leaving a half inch of fat cap. Last week at a competition in Kansas City a retired pitmaster named Red watched me work and said son you're leaving too much, the meat won't take smoke right. I thought he was crazy but tried his way with just a quarter inch. That brisket had the best bark I've ever gotten and way more flavor throughout. Anyone else get stubborn advice that ended up working better?

2 comments

2 Comments

angelac6328d ago

Buddy of mine tried that after years of doing it thick and he still talks about that first perfect brisket.

the_fiona28d ago

My uncle spent 3 years doing 2-3 briskets a month before he felt like he had it down. He keeps a notebook with temps and rub combos for each cook. That first perfect one was his 47th attempt.