New guy kept trimming the fat cap too thin on my briskets

Last week I let my part timer handle the trim on a 15 pounder and he shaved it down to almost nothing, thought he was doing me a favor. That cap is what keeps the flat from drying out over a 12 hour cook, he cost me a whole case of disappointment. Anyone else have to train someone on the touch of leaving about a quarter inch?

2 comments

2 Comments

the_laura24d ago

Hold up, are we really acting like a quarter inch of fat is the difference between good brisket and shoe leather? I've seen guys leave way too much and it just turns into a greasy mess you have to scrape off later. Maybe teach him once, don't swear off the kid forever. If your cook is so tight that a little less fat ruins it, that sounds more like a temp or timing issue than a trim problem. Honestly, you might even get a better bark with less fat in the first place. Just tell him to leave a little more next time and move on.

hunt.quinn21d ago

Bark beats grease every time, @the_laura, teach the kid not ban him.

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