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I finally stopped trimming every brisket at 1/4 inch and a 30 year guy at the shop set me straight
I was watching this old timer work the block next to mine on Saturday and he pulled a packer off the smoker and just left about a half inch of fat cap on it. I asked him why he wasn't trimming it down like I always do, and he said "that cap keeps the flat from drying out while the point keeps going." I tried it on 3 briskets this week at my spot in Austin and every single one came out juicier on the slice end. Anyone else leave more fat on than the books say, or am I late to something obvious?
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