I always thought trimming brisket was a waste of time until I tried the 'hard fat' trick

For years I just threw my packers on with a quick trim like it was no big deal. Then I watched a pitmaster from Lockhart Texas on youtube and he spent 20 minutes trimming every bit of hard fat between the point and flat. I tried it on a 14 pound brisket last weekend and the fat rendered so much better no pockets of chewy grease left. Has anyone else noticed a big difference after focusing on removing that silver skin and hard fat?

3 comments

3 Comments

olivia_allen1mo ago

Oh yeah I read somewhere that trimming that hard fat really lets the rub penetrate better...

the_jenny1mo agoMost Upvoted

I really let the rub penetrate better" - nah, I don't buy that. Rub sits on the surface anyway, so removing fat isn't gonna change that. The real win is getting rid of those hard fat pockets so you don't end up biting into a greasy lump mid-bite. That's the only reason I bother trimming at all.

ryanh561mo agoProlific Poster

Man that's a great point! I actually got so into trimming once I took off nearly a pound of hard fat and accidentally trimmed a hole right through the flat - still cooked it and it turned out fine though.