jade618•6d agoProlific Poster

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?

2 comments

2 Comments

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.

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.