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That $80 brisket I ruined by trimming too much fat
I bought a prime packer from Costco last weekend, about 14 pounds, and got way too aggressive with the trimming trying to look like those YouTube guys. Ended up with maybe 8 pounds of meat after I hacked off all the fat cap and point, and the flat came out dry as cardboard after 10 hours on the smoker. Has anyone else ever gone full butcher mode and regretted tossing that much fat in the trash?
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sanchez.pat3d ago
Hacked off way too much myself the first time, man. Left maybe a quarter inch of fat on the flat and it still came out like jerky. Tossed the point and rendered fat into that trash bag like an idiot. Learned the hard way that fat cap is your friend, not the enemy.
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gavin6923d ago
Man I don't know, quarter inch of fat left on the flat and it still came out like jerky? That sounds like a temp issue more than a fat issue to me. I've trimmed flats damn near bare before and they came out fine as long as I kept the smoker steady at 225 and wrapped at the right time. Maybe your smoker was running hot or you didn't wrap it early enough.
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