Too much Fat Cap?????

billy bob · August 2000

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

JJ · August 2000

Billy-Bob,
Leave the fat cap as it is. Remove the hard fat on the side.

Cat · August 2000

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

billy bob · August 2000

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

JJ · August 2000

Billy-Bob,
Low and slo and you can't screw it up.

billy bob · August 2000

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

JJ · August 2000

Billy-Bob,
12 lb brisket at 250* about 18 hrs. With drip pan.

billy bob · August 2000

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

Too much Fat Cap?????

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