I was trimming brisket fat wrong for years until a guy in Lockhart set me straight

Always left about a quarter inch of fat on the flat, thought it kept things moist. Saw a pitmaster at a joint in Lockhart, Texas, trim it down to maybe an eighth inch, almost see the meat. He said, 'That fat cap's a heat shield, not a baster.' Tried it next cook, bark got way better. Anyone else used to leave too much fat on top?

2 comments

2 Comments

mia59224d ago

That "heat shield, not a baster" line explains so many overcooked roasts.

the_dylan24d ago

Actually, that line is a bit misleading. The foil shield is meant to stop the outside from burning, but overcooked meat usually comes from the oven being too hot or cooking too long. The shield helps, but it's not the main fix. You still need to watch the temperature and time closely. A lot of people think foil solves everything and then wonder why the inside is dry. It's just one part of the process.