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Chatted with a competition guy in Kansas City about his brisket trim
He said he leaves way more fat cap than most YouTube videos show, like almost an inch in some spots, because it protects the flat during the long cook. I mean, I always followed those online guides to trim it super thin, but his brisket was the juiciest I've ever tasted. How much fat do you all actually leave on before it goes in the smoker?
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johnkelly21d ago
My neighbor swears by a full inch too.
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fiona74922d ago
That's a good way to end up with a greasy, chewy mess. Trimming it thin is key for getting that bark to set right. @victor651 might like it, but an inch of fat won't render down fully and you'll just have to slice it off later anyway. Those YouTube guides exist for a reason, to get a good balance of flavor and texture without wasting meat.
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