MUShand
Senior Cook
I trimmed a brisket for the first time this weekend with poor results! When trimming should I take the w tire fat cap off?
If I am not trimming would I cut the cap down
If I am not trimming would I cut the cap down
Especially if you're not serving it very soon.bigwheel said:One of the best brisket cooks I know trims them up till they are plumb nekked. I usually go for trimming up everything except 1/4" of the fat cap. Believe the residual fat helps keep the slices from drying out quite so quick.