My brisket flat was drying out every time, no matter what I did.

Turns out I was trimming way too much fat off the top, leaving it exposed. It took me three ruined briskets and a chat with a guy at a comp in Lockhart to figure it out. How much fat cap do you guys actually leave on?

3 comments

3 Comments

tessa_kelly24d ago

Three whole briskets before you asked someone?

fiona_sullivan296d ago

Wait, what's a brisket?

ryan71924d ago

Honestly, @tessa_kelly, this is just how people are now. We'd rather quietly suffer through a bad situation than speak up and maybe bother someone. It's a weird modern pride thing.