Talked to a pitmaster in Lockhart who changed how I see trimming brisket

I was at Black's BBQ in Lockhart last Saturday and got to chatting with one of the guys trimming briskets. He told me I was leaving too much fat on the point and that I should follow the meat shape closer instead of trying to make it pretty. After trying it on my last two cooks, I got way better bark and less grease pooling. Anyone else ever get advice from a pro that totally flipped their process?

3 comments

3 Comments

alicecraig1mo ago

The fat cap thing is so counterintuitive at first, you know? I used to think more fat equaled more moisture but really it just turns into this greasy layer that never renders right. That quarter inch rule changed everything for me too once I finally stopped being scared to cut it off.

john_fisher1mo ago

Had a buddy who went through the same thing down in Lockhart about a year ago. He was using this super thick layer of fat on the flat, thinking it'd keep things moist or whatever. Then a pitmaster at Terry Black's told him to trim it down to a quarter inch and really shape it so the meat would take the smoke better. He said after that his brisket went from good to almost competition level... people at his cookouts started asking if he bought it from a joint. The key thing he told me was that too much fat just sits there and smothers the bark from ever forming properly. It's wild how one little chat can completely change how you look at something you thought you had figured out.

viola_lopez301mo agoTop Commenter

@alicecraig that's the thing about cooking, sometimes the stuff you think helps is actually getting in the way. It's like how when I finally stopped piling on seasoning and let the meat speak for itself, everything clicked. A little trim here, a little patience there, and suddenly you're not fighting your own good intentions anymore.