Just noticed how much brisket trimming has changed in the last five years

I was watching some old competition footage from 2019 and the briskets looked like they had way more fat left on. Now most pitmasters I follow, like the guys from Franklin's, are trimming them super close. The shift seems to have come from a focus on better bark formation and more consistent cooking. Has anyone else seen this, or are you still keeping a thicker fat cap?

3 comments

3 Comments

faith_carter4d ago

Tbh I still keep a thicker fat cap for more flavor.

terry6774d ago

Yeah @faith_carter, I trim most of mine off. Too much just makes the bark soggy, ruins the bite.

joelt703d ago

My last brisket proved Terry's point, the fat cap just turned to mush.