22
That moment you hear a competition pitmaster say something that changes everything
I was at a backyard cookout in Austin last Saturday and overheard a guy who placed 3rd at the Franklin BBQ throwdown say he never trims his brisket fat cap tighter than 1/4 inch. I've been spending 20 minutes making mine look perfect on every cook, but he said leaving it a little thicker helps the bark form way better. Has anyone else tried going thicker with their fat cap and noticed a real difference?
2 comments
Log in to join the discussion
Log In2 Comments
joel28019h ago
Switched to a half inch last summer and never looked back.
3
josephb3518h ago
Yeah I did the same thing. Half inch made a huge difference in how the whole setup felt. Way less binding and snagging on stuff. I was running 3/8 for years and just figured that was normal. Took me one afternoon swapping it over to realize what I was missing. Never going back either.
3