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Hot take: a customer asked me to trim the fat cap to a quarter inch and it made me rethink my whole brisket trim
Last week a guy at my counter in Dayton asked if I'd leave a quarter inch of fat cap on his packer brisket instead of my usual thin trim. He said his grandpa ran a meat market in Kentucky and always did it that way for the long smoke. I tried it on my own cook over the weekend and the flat came out juicier than the last 5 I did with a heavy trim. Now I'm wondering if I've been over-trimming packers this whole time. Any of you keep more fat on your briskets, or do you still go thin?
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