Shoutout to the pitmaster at that little joint in Lockhart

I was down in Texas last fall and watched him trim a brisket. He left way more fat on than I ever did, maybe a full inch in some spots. How much fat do you guys keep on before a cook?

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3 Comments

robert_craig7mo ago

A full inch of fat left on is wild to see. That's a whole different school of thought right there. Most guys I know aim for a quarter inch, maybe a bit more. Makes you wonder if the heat down there just melts it all away anyway.

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miabennett7mo ago

Right? I bet that extra fat just turns into pure flavor...

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hernandez.jesse7mo ago

Trim it down to a quarter inch myself. That much fat just blocks the smoke and bark from getting to the meat.

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