TIL most shops in my city are still trimming brisket fat way too thin before smoking.

I've done side-by-side tests for a year now, and leaving a solid quarter inch of fat cap on top gives you way more protection and flavor without making it greasy, so has anyone else tried this thicker trim method?

3 comments

3 Comments

elliot_shah2mo ago

Did you ever try smoking a whole packer brisket instead?

shane_perry292mo ago

Man, I have to push back on that idea. Smoking a whole packer is just too much meat for most people, and it takes forever. You end up with way more brisket than you need, and the flat always dries out before the point is perfect. I've had way better luck just buying the point, @elliot_shah. It's more forgiving, cooks faster, and you get that perfect fatty bite every time without the stress.

cameron3183d ago

Have you actually tried separating the flat and point halfway through the cook though? I do that and it lets me pull the flat when it's done and let the point keep going. Whole packer gives you that deckle fat goodness you never get from just the point, but your mileage may vary.