Brisket Fat Cap

PCO3

I have had fantastic results with brisket. I usually get them with a nice fat cap however I am concerned I maybe leaving a little too much fat on than necessary. The fatty grissle is not very attractive and is not desirable to some (I just consume all). How do I prepare the "perfect" brisket regarding the proper amount of fat in the cap? How can I measure thickness of the fat and trim if necessary? Or should I cut the fat off totally (or buy a no fat brisket) and cover with thick cuts of bacon to keep moist? Thanks for the advice.

BBQfan1

PCO3,
Give some thought to trimming the fat cap off in a big slice, season the exposed meat, and then replace the cap.
The cut benefits from both the rub and the basting of the fat, and when you go to serve... voila, remove the slab of fat for a lean cut of brisket.
Qfan

Unknown

PCO3,[p]If you are getting fantastic results, consistently, you have achieved what many of us are still working on. Therefore, you may not want to change a thing.[p]On the other hand, I trim the fat cap to about an 1/8th of an inch - just enough not to allow the flesh to dry out, and most of that renders out. If you are cooking a whole brisket, remove the point and scrape off the fat between the point and the flat. There should be very little fat left on your slices.

Unless you want some there. :-)[p]Lee[p]