Just realized how much brisket trim has changed in ten years

Back in 2014, the standard was to leave a quarter inch of fat and trim off the deckle and hard fat. Now, after watching a lot of the newer pitmasters, the move is to get it down to an eighth inch and shape it like a football. I think the shift came from the focus on bark and smoke getting through a thinner cap. It took me three tries to get the hang of it without drying out the flat. What's the thinnest you'll go on a brisket trim now?

3 comments

3 Comments

sean_cooper582d ago

My first attempt at the football shape looked like a toddler tried to carve it with a spoon, lmao. I try to get it down to that eighth inch now, but I get nervous and usually chicken out around a fat pencil width. Any thinner and I'm just making expensive jerky.

phoenixw112d ago

Wait, you're aiming for an eighth of an inch? That's wild, @sean_cooper58. I'd be sweating bullets trying to get it that thin without a disaster. A fat pencil width is already pushing it for me.

lilya762d ago

Expensive jerky is still jerky, @sean_cooper58.