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Overheard a guy at a competition say trimming fat is overrated
I always trimmed my brisket down to a perfect quarter inch but after hearing him explain how the fat cap bastes the meat and prevents the flat from drying out, I left a thicker layer on my last cook and the difference was huge, has anyone else tried leaving more fat on.
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parker54324d ago
That extra fat saved my flat from turning into jerky.
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casey_torres6024d ago
Ha! Same thing happened with my brisket last weekend. That fat is a lifesaver for sure.
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