Serious question, is everyone overcomplicating brisket trimming?

I used to spend an hour on each one, but last month I tried just taking off the hard fat cap and leaving the rest. Cooked it at 225 for 14 hours and it was the juiciest brisket I've ever made. Am I crazy, or has anyone else had luck with a simpler trim?

3 comments

3 Comments

paul_ramirez21d ago

Taking off the hard fat cap and leaving the rest" is a bold move. I find a more detailed trim helps with bark formation and getting that fat to render properly. Leaving too much fat can lead to a greasy finish and uneven cooking.

thomasgonzalez21d ago

Well, my last brisket was so greasy it could've lubed up my floor install van.

xenas1621d ago

My neighbor's smoker always smells amazing, but his briskets have that same slick finish. People just don't trim enough fat.