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Brisket Fat Cap Help!
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BamaDC
Posts: 10
I have about an inch of fat cap on my brisket, is that too much for a 12-14 hour burn? Do I need to trim it down?
Any help appreciated!!
Any help appreciated!!
Comments
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You will get conflicting answers on this, but especially with brisket, I welcome any fat I get. I leave it on for the cook, and it scrapes right off like jello when the brisket is done. If you DO choose to trim, please do so carefully and don't over-trim! Fat is your friend with a brisket cook.
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I am on your side Little Chef. Fat is your friend!
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I like carefully slice under the cap, peel it back, season the meat with the rub and put the cap back on. Peels right off after the cook and the rub gets down into the meat. Just my $.02
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Then Fat it is, thanks y'all! Have a great fourth!
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leave the fat cap....and cook it fat side down..
http://bubbatim.com/Bubba_s_Brisket.php
You may want to check out the site above...SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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