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The pitmaster at a gas station in Alabama changed how I trim brisket
Stopped at this little place off I-65, Buice's BBQ or something like that, on a trip last month. Old guy was trimming a packer right there on a folding table. I watched him for a minute, mostly because the fat cap was paper thin, like 1/4 inch max. I always left a thick layer, thought it kept it moist. He looked up and said, 'Son, that fat ain't flavor, it's just a shield for your mistakes.' Got home, tried it on a 14 pounder that Sunday. Best bark I've ever had, and the flat wasn't dry at all. Has anyone else gone thinner on the fat cap and seen better results, or was this guy just a wizard?
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shane75125d ago
That old guy was right and it took me way too long to figure it out. Spent years leaving a half inch of fat on there thinking I was protecting the meat, and all I got was a greasy mess with soggy bark. Trimmed a 12 pounder down to about a quarter inch a few months back and it was like cooking a different cut altogether. Bark actually set up crisp instead of steaming, and the flat came out just as juicy. The fat cap doesn't soak into the meat like people believe, it just sits there and keeps your rub from doing its job. Now I trim closer than I ever thought I should and I'm not going back.
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