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?

2 comments

2 Comments

val_clark46d 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?

joseph6146d ago

Still fighting with brisket fat layers.