Scoring the fat on brisket - home run

[BriGreentea]

I wanted to try something I haven't tried in a long time is scoring the fat on a brisket. I think last time I did this just made a few lines so didn't notice anything. For an experiment I made about 1 inch cross section checkerboard carefully with my straight blade. Slather of mustard and used this Adkins steak seasoning. Put 5 hours in my WSM fat side down with pecan chunks and lump, took out and finished fat side up until over 200, rested in warmed oven for an hour.
The flavor from the fat into the meat from the bottom sure seemed to have more flavor not just from the top. Aside from taking a little more time to prep should I be doing this every time?

 

[mowin]

I don't make my pattern as tight as yours, but I do score the fat cap down to the meat.

 

[pjtexas1]

never tried that before but i trim the fat side pretty thin. i'm interested to see if anyone else has tried this.

 

[jermoQ]

Not a bad idea! I could see that adding Notre flavor for sure. I do that with pork butts and I like the flavor. Might try that on the next brisket. Did you trim fat at all?

 

[Kanco Connection]

This is interesting...tuned in.

 

[CentralOhioBBQ]

No offense but I don't see this making any difference what so ever. I'm glad it turned out great, but I think it would've been just as good unscored. With exception to retaining a bit more rub and capturing a bit more smoke in the scores (fat, which you're not eating), i can't envision how it impacts the tenderness or flavor of the underlying beef.

Who knows, I'm wrong all the time.

 

[BriGreentea]

Not a bad idea! I could see that adding Notre flavor for sure. I do that with pork butts and I like the flavor. Might try that on the next brisket. Did you trim fat at all?

Not as much as I should but yes, especially in the point and deckle I like about 1/2 of fat on the flat

 

[Smoking Piney]

I've trimmed the fat, but never scored what I left on.

Going to try that next brisket cook.