I finally figured out why my brisket flats were always dry

Tbh I spent like 6 months wondering why my flats came out like shoe leather while the point was perfect. Turns out I was trimming too much fat off the flat end, leaving less than a quarter inch in some spots. I watched a video from Franklin BBQ in Austin and he said you need at least a half inch of fat cap on the flat to keep it moist through the stall. Ever since I backed off on the trim my flats have been way juicier. Anyone else struggle with this or is it just me?

2 comments

2 Comments

hall.nina27d ago

Yeah my buddy did the same thing. Ruined three briskets before he figured it out.

henderson.wesley26d ago

Counterpoint: maybe he just needed to quit guessing and actually watch a YouTube video.