I was wrong about leaving fat on my brisket

I always thought more fat meant better flavor and moisture. After seeing a pitmaster trim it close for bark development, I tried it myself. The bark got crisp and the meat cooked more evenly. Now I trim it lean every time.

3 comments

3 Comments

riley_taylor1mo ago

save that fat for tallow later.

river_lane911mo ago

I keep a jar in the fridge for that. Last batch made some great roasted potatoes.

amy_johnson1mo ago

oh man, I went through that exact same thing! I used to be so scared to trim, worried the meat would dry out into a leather brick. Saw a video where they basically made it look like a giant steak and I was horrified, but tried it. That bark was a total game changer, like a crispy flavor crust on every single bite. The flat doesn't overcook waiting for the point to render anymore.