16
The time I ruined a $200 brisket by trimming the fat cap too thin
I spent 3 years trimming my briskets like the YouTube guys said, leaving barely 1/4 inch of fat. Last month I cooked one for a party and it came out dry and tough. A buddy who runs a BBQ spot in Austin told me I was basically shaving off all the flavor protection. He showed me on his rig how he leaves at least a half inch on thick parts. Has anyone else been over-trimming because of those competition videos?
3 comments
Log in to join the discussion
Log In3 Comments
keithbennett1mo ago
@jake_owens nailed it, but it's not just social media. Competition judges literally want less fat.
7
jake_owens1mo ago
Man, it's like everywhere you look people are taking things too far trying to perfect some niche. Social media turned trimming brisket into a science experiment when really it's just meat and fire.
0
the_dylan13d ago
Just meat and fire" is a good way to put it. I used to be the guy watching fifteen brisket trimming videos before every cook, but after one particularly bad dry brisket I realized I was overthinking it. Now I just trim off the hard fat, season it, and let the heat do its thing.
3