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The one critique that fixed my brisket trim
Had a pitmaster at a comp in Kansas City tell me I was leaving too much of the deckle on. I always thought that fat cap was where the flavor comes from... but he showed me how it was blocking the smoke from getting to the flat. Trimmed it way closer the next time and got the best smoke ring I've ever had. Anyone else been told to cut something they thought was essential?
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jamies451mo ago
My buddy Don from St. Louis told me the exact same thing at a competition last fall. I was leaving maybe a quarter inch of fat on the deckle and he grabbed my knife and showed me how to trim it down to like an eighth of an inch. Next cook I did a 14 pound prime packer and the smoke ring went all the way through the flat for the first time ever. Still feels weird cutting off that much fat but the results don't lie.
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brian_jackson1mo ago
Agreed @jamies45, it feels wrong at first but that extra fat just turns into a greasy mess instead of rendering properly lol. I started doing the same thing and my bark got way better too, not just the smoke ring.
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