Pro tip: Stop over-trimming your brisket before cooking

I kept seeing folks at my local comp in Kansas City shaving off every bit of fat cap, leaving barely a quarter inch. My first two briskets came out dry until I left a solid half inch on and let it render down slow. Have you noticed a big difference in moisture when you adjust your trim?

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1 Comment

rose_hart311mo ago

Gotta ask - are you only changing the thickness of the fat cap or also how you trim the edges and the deckle? I leave half inch on top too but started leaving more fat on the bottom where the point meets the flat. That spot always dried out on me until I stopped shaving it so clean. Have you noticed if the meat side matters more than the fat side for moisture?