Took me 3 years to figure out I was trimming my brisket wrong

I've been doing backyard BBQ for about 6 years now, and last weekend it finally clicked. I always trimmed my brisket by cutting off this big thick fat cap down to like a quarter inch, but then the flat would always dry out before the point was done. My buddy Mike who competes came over and watched me prep one. He just stood there quiet for a minute then said 'why are you butchering that thing?' Turns out I was cutting the fat off too evenly. He showed me I should leave more fat on the thin end of the flat to protect it, and trim heavier near the point where it's thicker. Next brisket I did that way came out way better, no dry spots. Has anyone else had a moment where a pro pointed out something dead simple you were messing up for years?

2 comments

2 Comments

robert_bennett295d ago

Save the fat from the thick part and drape it over the flat while it cooks.

eric3595d ago

Did your buddy try that and end up with a grease fire in his smoker?