Loading…
0
Lost a whole brisket flat last Saturday, now I trim different
I had a 14 pound prime packer from Costco and got cocky with my trimming, cut too deep near the point and the flat dried out by hour 6. My neighbor came over and showed me how he leaves that fat cap on until after the stall, then trims it off before wrapping. Anyone else change their trim routine after one bad cook ruined their day?
1 comments
Log in to join the discussion
Log In1 Comment
oliviabennett1mo ago
Did you catch it early enough to save any of that flat or was the whole thing toast? I learned the hard way too, now I keep the fat cap on until the bark sets and the temp hits around 165, then I trim and wrap. Saves you from drying it out and the meat stays way more forgiving.
6