I always thought a full packer brisket needed at least 16 hours

My neighbor in Austin trimmed his way more aggressively and got it done in 11, with a better bark. The key was taking it down to a quarter inch of fat, not the half inch I was taught. Has anyone else cut their cook time way down with a heavier trim?

2 comments

2 Comments

the_claire1mo ago

Tried that last summer after a competition pitmaster told me the same thing. I trimmed my next brisket super close, maybe even a bit under a quarter inch, and it totally changed the game. The fat rendered way faster and the smoke got to the meat better, shaving hours off the cook. That bark was the darkest and crunchiest I've ever made at home.

val2231mo ago

Right?? That thin trim is a total game changer. I learned the hard way that too much fat just steams the meat instead of letting the smoke do its thing.