Had a butcher tell me I was ruining my brisket by trimming it before resting it out of the fridge

Got schooled by a pitmaster at that Franklin BBQ event last month who said leaving the fat cap on for the first 3 hours traps moisture better, has anyone else tested this or am I just paranoid about dry meat?

2 comments

2 Comments

paigep2018d ago

The "I'm just paranoid enough to try anything that sounds reasonable" line hits home. That's basically how I approach half the stuff in my life now. It's like when everyone started saying you should wait 10 seconds before opening the microwave door so the radiation doesn't get you, and even though I know it's probably junk science, I still do it because why risk it. Same with leaving my phone charging overnight even though every tech article says it's fine now. Once you get into that mindset of "well, this might help, and it doesn't hurt," you start applying it to everything.

vera30819d ago

Fat cap staying on for the first few hours is actually how I stopped ruining my briskets, though my butcher would probably still yell at me for bad technique. I tested it side by side once, the one with the cap left on came out way juicier even though I barely knew what I was doing. Guess I'm just paranoid enough to try anything that sounds reasonable, keeps the meat from drying out while I figure out the rest.