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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?
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jake_owens11d 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.
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