Hot take: I used to trim all my brisket fat before smoking, but now I leave a quarter inch on.

Started doing it after a pitmaster in Austin told me it protects the meat and adds flavor. What's your standard trim thickness for a packer?

3 comments

3 Comments

riley5952mo ago

Honestly depends on the fat cap for me. If it's super thick and gnarly, I'll go thinner so the bark can actually set up.

morgan.cameron5d ago

That's honestly how I approach most stuff in life now, not just brisket. People get so stuck on a specific number or rule that they forget to look at what they're actually working with. Whether it's cooking, fixing something around the house, or even planning my week, being flexible with the starting point always works out better than forcing a one-size-fits-all method.

michael_wood322mo ago

My buddy in Texas swears by trimming his fat cap to a quarter inch no matter what. He says it gives him way better bark every single time.