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?

3 comments

3 Comments

nancy4751mo ago

Wait, you ever read that article from Meathead at AmazingRibs about the fat rendering process? He made a point that really stuck with me - that the fat cap on the flat isn't just about moisture, it's about creating a barrier so the meat doesn't tighten up too fast during the stall. I had the exact same problem you did, dry flats that felt like I was chewing on a belt. Once I stopped being scared of leaving that half inch on there, everything changed. Took me about four briskets to learn my lesson though. So no, it's definitely not just you.

hall.nina2mo ago

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

henderson.wesley2mo ago

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