Appreciation post: How a slow-cooked brisket changed my view on fat caps...

I used to trim brisket fat caps down to almost nothing, thinking it was wasteful. After seeing how a full cap kept the meat moist during a long smoke, I'm leaving more on now... What's your take on fat trimming for different cuts?

3 comments

3 Comments

val_clark41mo ago

Totally get that, I was in the same boat for years. Leaving a good layer on there really does make a difference in the final texture. What's a cut you're still figuring out the trim for?

eva_thompson101mo ago

Oh man, my buddy Dave just ruined a pork shoulder last weekend. He got way too aggressive trimming the fat cap, took it all down to almost nothing. The thing cooked way too fast and came out dry as sawdust. He was so mad at himself. He said he's sticking to brisket for now because at least he knows to leave a quarter inch there. Pork has him totally stumped.

joseph6141mo ago

Still fighting with brisket fat layers.