Had a butcher at a shop in Austin show me why I was wasting trim

I always threw out the beef fat cap on brisket, but this guy at La Barbeque in Austin said to keep most of it on until the stall. Tried it on a 12 pounder last weekend and the moisture difference was huge. Anyone else get schooled by a pitmaster on trimming?

2 comments

2 Comments

nathan_hill6019d ago

Wait, you kept the whole fat cap on through the stall? I trim mine down to about a quarter inch and score it a little, and my briskets come out plenty juicy. That thick fat cap traps so much smoke that you get this greasy, bitter layer instead of proper bark. Besides, all that soft fat just turns into a slippery mess that slides off when you slice it. I'd rather trim hard and let the meat do the work.

adam_robinson19d ago

Absolutely. I trim mine down to about 1/8 inch now after one bad brisket where the fat just pooled on the top and wouldn't render. That greasy layer was awful, and the bark underneath was all soggy and washed out. Now I trim hard, get a good salt and pepper crust, and the meat has way more beef flavor without fighting through a thick cap of fat.