Loading…
24
Serious question, why does everyone trim brisket to 1/4 inch? I go thinner and get better bark
I was watching a guy work a packer at a shop in Austin back in March and he stopped mid cut to tell me my fat cap was too thin, said anything under a quarter inch would dry out the flat. I nodded and went home and did six packers my way over the next month, fat cap down to an eighth inch, and every single one had better bark and no dry flat at all. The fat doesn't render into the meat, it's a cap that slows heat, so leaving a thick layer just means you're steaming your own crust for the first few hours. I run my smoker at 225 and pull when the flat probes at 200, and the trim is done in about 8 minutes with a long flexible blade instead of fighting the cap with a stiff one. His briskets were good, I'm not saying he's wrong for his setup, but a quarter inch rule passed down like gospel bugs me when nobody tests it against a thinner trim. If you're cooking on a big offset with lots of airflow maybe the cap matters more, I'll give you that. What are you all actually running, and has anyone tried going thinner and had it backfire?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.