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PSA: That pitmaster class I took last Saturday nearly ruined my brisket game
I signed up for a two-day class at a place outside Nashville, all about trimming and fire management. The guy spent 45 minutes teaching us to trim every ounce of fat off the point, and my next cook came out dry as a bone. Has anyone else had a teacher steer you wrong on brisket fat?
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pat_fisher241d ago
Yo, that's rough man. 45 minutes on trimming? That's crazy. So did that teacher actually show you guys how much fat to keep on the flat and the point separately, or was it just a blanket "trim it all off" rule? I feel like there's a sweet spot where you leave a quarter inch on the flat but maybe a little more on the point so it doesn't dry out. Like, what was his reasoning for taking it all off anyway?
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mila_campbell251d ago
Man, I used to trim fat off like crazy too but learned the hard way it's a mistake.
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Honestly, I read somewhere that the fat is where most of the flavor hangs out. And it's true, once you cook it right, that fat renders down and keeps everything moist. Ngl, I used to end up with dry, tough meat all the time before I stopped trimming it so much. Tbh, just leaving a little on makes a huge difference for the texture.
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