Met an old pitmaster in Lockhart who changed how I trim brisket

I was buying wood at a spot outside Lockhart and this guy named Earl saw me handling a brisket and just shook his head. He pulled out a sharp knife and showed me how to leave a thin fat cap instead of taking it all off, said "you're cooking flavor off, not fat." Anyone else run into a random pitmaster who gave you a tip that stuck with you?

2 comments

2 Comments

troy9772d ago

Honestly, Earl's tip probably also keeps the bark from drying out while it renders.

harper_owens2d ago

Used to think it was just about keeping the fat from burning too fast... but you're totally right, that moisture has gotta help the bark stay together too. That actually makes a lot more sense now.