Vent: overheard a guy at the meat counter school me on trimming brisket

I was at the butcher shop in Austin last Saturday getting a packer brisket for Sunday. Some older guy next to me told the butcher he wanted the fat cap left at exactly a quarter inch, and I thought that was way too thin. But then he explained how he racks up the flat side and lets the point render down over it, and I realized I have been leaving way too much fat on my briskets for years. Has anyone else tried trimming down to a quarter inch and using that rack trick to keep the flat moist?

2 comments

2 Comments

piper_dixon4519d ago

I read a Franklin BBQ book that mentioned that same rack method for evening out the cook.

finley_bennett2819d ago

Yeah but Franklin cooks on such different equipment that the trick might not translate well to home setups.