Had a BBQ epiphany at a random gas station in Alabama

I was driving through Montgomery last month and stopped at a little gas station with a smoker out back. The old guy running it let me watch him prep his briskets, and he showed me how he trims the fat cap down to exactly a quarter inch instead of leaving it thick like I always did. Turns out I was wasting hours of cook time by leaving too much fat on, and my bark was never setting right because of it. Has anyone else changed their trimming method after seeing how a real pitmaster does it?

2 comments

2 Comments

charlesj4625d ago

My buddy tried that trick after watching a guy in Tennessee, burned his brisket bad.

-1

the_rowan24d ago

Did he watch the guy's actual video or just copy the method without the details? Honestly, most people mess up brisket because they skip the resting time, not because the trick itself is bad.