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Learned a lesson about trimming brisket fat caps the hard way
I used to leave a thick fat cap on my briskets thinking it kept things juicy. But after watching Tuffy Stone's method at a competition in Kansas City last fall, I trimmed it down to a quarter inch and finally got that perfect bark. The fat rendered way better and I didn't have a greasy mess. Has anyone else changed their trimming style after seeing a pitmaster do it differently?
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