Add/move fat cap on brisket

[Timmmer]

Hi all,

I just thawed a brisket and I see that the fat cap is super thick over about 1/4 of the brisket but absent over the rest. Has anyone tried shaving some of the cap and placing it on areas that aren't covered? Maybe hold it in place by toothpicks?

 

[tomhooper]

Aaron Franklin recommends about a quarter of an inch or so of fat be left. I've never thought about moving it. Might work well. He has a good Youtube video of how to trim a brisket. Well worth the watch.

Oh and Aaron Franklin is Franklin's BBQ in Austin, Tx. One of the best.

 

[arthurdent]

I save the trimmed beef fat. Then when smoking the brisket the fat is placed in an aluminum pan and render it while the briskets smoke. The temperature is perfect for making tallow. If you wish you could inject liquefied tallow into the flat to augment its fat content. Or use it for other wonderful culinary endeavors.

 

[GrillMeister]

I trim mine down to 1/4" too and save all the trimmings. SWMBO will fry them up later to eat or save for an omelet. I've also saved the fat to mix with venison when making sausage.

Franklin will spritz his briskets with apple cider vinegar, but I've never done that. I've had many folks who have had mine and Franklin's and they say mine is better which makes me happy.