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Had a competition judge tell me my brisket was 'too clean' - what's your take?
I always trimmed fat down to a quarter inch but this guy at a small Kansas City cookoff said the dry parts on the flat came from no fat left. I switched to leaving a half inch cap and got a top 10 finish at my next event - do you guys go heavy trim or keep more fat on?
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ray2107d ago
...and here I thought "too clean" meant I finally remembered to shower before a cookoff. Look, I learned the hard way that a quarter inch trim on a brisket is basically asking for a dry flat that tastes like disappointment. Leave a half inch cap, your judges will thank you and your smoker will actually have something to render down.
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