View Full Version : Trimming a Brisket

08-29-2012, 06:22 PM
First, I've never cooked in competition so excuse my ignorance.

I've heard different things on this topic so I'd thought I'd ask the pros. Am I supposed to trim ALL the fat off my brisket, or am I supposed to leave a small layer?

08-29-2012, 06:24 PM
There is no one way, I trim to 1/8" as I like the fat layer. But, I have successfully cooked a brisket that was trimmed to no fat cap. It can all work.

08-29-2012, 06:24 PM
gotta try both and see what works for you.

BTW, this will be moved. :wink:

Big Mike
08-29-2012, 08:23 PM
Most folks that trim, usually leave about 1/4 inch of fat. Personally, I do not trim. Any fat I want removed, I remove when slicing

rooftop bbq
08-30-2012, 01:10 AM
trim all fat off point, keep all fat on fat cap

Swamp Donkeyz BBQ
08-30-2012, 08:44 AM
Whether it's a comp, or in the backyard, I trim the cap down to 1/8 - 1/4 inch. I know quite a few people that trim all the fat off. I also trim nearly all the fat out of the fold in the point.

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