Saw a buddy's brisket go from shoe leather to butter after he backed off the trim

He was cutting off too much fat cap before cooking, ended up with dry meat every time. Left a solid quarter inch on his last cook and it came out perfect after 12 hours at 250. How much fat are you guys leaving on your packer briskets?

2 comments

2 Comments

simontorres19d ago

Honestly, how much are yall leaving on the flat?

lee.lucas19d ago

Man that's rough, sorry dude. I've been burned by sketchy roommates too, it sucks when you're out that kind of cash.