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TIL a pitmaster in Memphis changed his brisket trim after 20 years
He went from a full 1/4 inch fat cap to just 1/8 inch, and the bark got way better. Said he saw the difference after his first cook on the new Franklin offset. Anyone else tweaked something basic and been shocked by the results?
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quinn_nelson2mo ago
Wow, that's a huge change to make after two decades. I mean, trimming half your fat cap is basically going against everything you've ever known. Did he say if it changed the cook time or how often he had to spritz? I'd be worried about it drying out, but if the bark improved that much, maybe the fat was actually blocking the smoke.
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hollym822mo agoMost Upvoted
Honestly I keep wondering about the meat itself, not just the fat. Like if you trim that much, you're basically cooking a different piece of meat now. The fat renders and bastes everything under it, so taking half away means the muscle fibers right below are gonna cook totally different. Might even need a whole new temp strategy, not just more spritzing.
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the_susan1mo ago
Totally agree, it's like messing with the whole cooking system. That fat cap isn't just a flavor thing, it's a heat shield and a built-in baster. Trim it down that much and you're exposing a whole new surface area to direct heat. Honestly, you'd probably have to drop your pit temp or wrap way earlier to keep it from getting tough. The bark might be better, but you could end up with jerky if you don't change everything else.
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