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Chatted with a competition guy in Kansas City about his brisket trim
He said he leaves way more fat cap than most YouTube videos show, like almost an inch in some spots, because it protects the flat during the long cook. I mean, I always followed those online guides to trim it super thin, but his brisket was the juiciest I've ever tasted. How much fat do you all actually leave on before it goes in the smoker?
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johnkelly5mo ago
My neighbor swears by a full inch too.
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fiona7495mo ago
That's a good way to end up with a greasy, chewy mess. Trimming it thin is key for getting that bark to set right. @victor651 might like it, but an inch of fat won't render down fully and you'll just have to slice it off later anyway. Those YouTube guides exist for a reason, to get a good balance of flavor and texture without wasting meat.
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victor6515mo ago
Honestly, that Kansas City guy is right about leaving a thicker fat cap.
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brooke_murray3mo ago
You know, victor651, I've actually experimented with both sides of this. Last summer I did a couple briskets where I left a thicker fat cap like the Kansas City guy suggests, and honestly the results surprised me. The fat did render better than I expected, and the meat came out more moist without being greasy. That said, I trim to about half an inch now. That gives me enough fat to keep things moist through the stall, but it all renders down by the time we slice it. No leftover chewy layers to cut around.
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