Boat-n-BBQ
Full Fledged Farker
- Joined
- Dec 6, 2009
- Location
- Marietta...
This is a noob question, so try and be gentle LoL
When trimming your brisket for turn-in do most of you “leave the fat cap on” the flat and just slice across the grain? I’m new to comp and turn in boxes, but I always figured the fat cap got trimmed off prior to slicing. That’s how I’ve been trimming my briskets for a while and just thought it was a given..
I’ve recently seen brisket turn-ins and the slices still had the fat on the bottom. I thought that was both odd and unappealing! Am I way of base? Is this normal?
When trimming your brisket for turn-in do most of you “leave the fat cap on” the flat and just slice across the grain? I’m new to comp and turn in boxes, but I always figured the fat cap got trimmed off prior to slicing. That’s how I’ve been trimming my briskets for a while and just thought it was a given..
I’ve recently seen brisket turn-ins and the slices still had the fat on the bottom. I thought that was both odd and unappealing! Am I way of base? Is this normal?
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