Just realized I was ruining my brisket by trimming way too much fat off

After like two years of dry brisket, my buddy Mike came over for a cookout last summer. He pointed out I was cutting out all the fat cap down to the meat. Soon as he said it I knew he was right. Tried leaving a half inch on there next time and the difference was night and day. Has anyone else had a mentor or friend call out a basic mistake you were making?

2 comments

2 Comments

miles_sanchez25d ago

Cracked up reading this because I did the exact same thing for my first year of smoking. Thought I was being clever removing all that "gross fat" before it cooked, ended up with meat that tasted like a dry sponge. My neighbor finally saw me prepping one day and just laughed, told me to leave at least a quarter inch on there. Felt pretty stupid when the very next brisket came out juicy and actually worth eating.

claire_wells8725d ago

Did you at least save the fat to make soap?