Heard a pitmaster say 'fat is your friend' and I finally get it

I used to trim my brisket super lean, worried about greasy results. Then I overheard this guy at a competition in Kansas City say the fat cap protects the meat from drying out during the long cook. Has anyone else been over-trimming and regretted it?

2 comments

2 Comments

alicew6822d ago

Did you find it made a big difference leaving more fat on? I learned that lesson the hard way myself.

the_margaret21d ago

Oh man, totally! I was the same way, trimming everything down to nothing because I was scared of a greasy mess. But leaving that fat cap on (especially during the stall) is like a built-in basting system, it's wild how much juicier the meat stays.