20
That $65 brisket class taught me I was trimming all wrong
I went to a class at Franklin's last month and the instructor pointed out my fat cap was way too thin. He said to leave a quarter inch minimum across the whole thing. I tried it on my next cook and the flat didn't dry out at all. Anyone else get called out by a pitmaster and change their whole process?
2 comments
Log in to join the discussion
Log In2 Comments
grant_palmer27d ago
Same guy who told me I was slicing against the grain wrong for the last ten years. Fixed both things and my brisket went from "okay" to "people actually ask for the leftovers." Fat cap thickness is one of those things nobody talks about but makes a huge difference.
4