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Finally dialed in my brisket flat after a year of it drying out
Turns out I was trimming way too much fat off the top, leaving it nothing to baste itself. Started leaving a quarter inch on and wrapping at 170, and it came out perfect. Anyone else fight with a specific cut for way too long?
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quinn_nguyen1d ago
That fat cap is everything for a flat. Been there, trimming it down to nothing like it was a steak. Leaving that good layer on top makes all the difference, it's like built-in insurance. Wrapping at 170 is the sweet spot too, lets it push through the stall without steaming. Took me forever to stop treating it like a ribeye.
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rowan6661d ago
Used to trim my flats super lean too. Reading what @quinn_nguyen said about the fat cap being like insurance totally changed my mind, now I leave a good layer. That 170 wrap tip is solid.
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