I think everyone is wrong about trimming brisket fat before smoking

For a decade, I trimmed my briskets down to a quarter inch of fat cap, just like the old timers taught me. Last month, I left a full half inch on a prime packer for a cookout in Tulsa. The difference was night and day. The extra fat rendered slowly, basting the meat the whole time and giving me the most tender flat I've ever cut. Has anyone else tried leaving more fat on and gotten better results?

4 comments

4 Comments

elizabeth_gonzalez2mo agoMost Upvoted

That Tulsa cookout humidity probably helped the fat render.

olivia4781mo ago

Honestly, that's how a lot of old-school cooking tricks work. They just use the local weather as a free tool.

umab351mo ago

Wait, did you adjust your cooking time at all?

henry1012mo ago

So you're saying the extra fat acted like a built-in baster. Did you notice if the point got greasy at all with that half inch left on? @elizabeth_gonzalez might be onto something with the humidity too.