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Trimmed briskets to 1/4 inch for 5 years, finally tried 1/2 inch fat cap last Saturday
Sold out of brisket by 11am at the Saturday market in Boise, and 3 regulars said it was the juiciest they'd had from me. Any of you running a thicker cap on your packers, or am I late to this party?
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sullivan.spencer12d ago
Wondering what your cook temp and wrap timing looked like with that thicker cap, because that's where I keep getting tripped up. I tried going to half inch on my last two packers and the fat rendered fine but my bark went soft on me, almost steamy, and I blamed the extra fat. Did you change anything else when you made the switch, like holding temp longer or wrapping later in the cook? Also curious whether you're trimming after the cook at all, or just letting folks deal with that extra fat on the slice. Half inch sounds great for moisture but I'd worry about the flat side getting too rich for some customers. Give me the details on your process, I want to try this again without messing up the bark.
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