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Too much Fat Cap?????

billy bobbilly bob Posts: 16
edited 2:30PM in EggHead Forum

Bought a huge 12 lb. brisket today. The question is, how much is too much of a fat cap. It has to be at least 1 inch thick in spots. Should I trim it some, or leave as is.[p]Billy-Bob


  • JJJJ Posts: 951
    Leave the fat cap as it is. Remove the hard fat on the side.

  • CatCat Posts: 556
    Billy-Bob,[p]Try scoring the fat deeply before you marinate or rub. You'll get more flavor into the meat.[p]Cathy

  • JJ and Cat,[p]Damn, you guys are fast. Thanks for the help. I paid .98 cents a pound, and I really don't want to screw it up.:)[p]Billy-Bob

  • JJJJ Posts: 951
    Low and slo and you can't screw it up.

  • JJ,[p]I have read different threads and web sites on how long you should cook a brisket. I know 220 to 250 cooking temp,and between 180 to 200 internal temp, but i have seen any where from 1 to 2 hours per pound. That puts my brisket from 10 to 24 hours. What gives?[p]Bill

  • JJJJ Posts: 951
    12 lb brisket at 250* about 18 hrs. With drip pan.

  • JJ,
    Thanks for the tip, I'll let you know tomorrow night how it came out.[p]Bill

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