First Brisket

Discussion in 'Meat Selection and Processing' started by migbait, Jun 25, 2013.

  1. I'm going for my first brisket this weekend. Question-Do I leave the fat cap on?
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi migbait. I personally leave it on and smoke with the fat side down. I think it gives a better bark on the meat side. Others may disagree.

  3. fwismoker

    fwismoker Master of the Pit

    It's all personal preference...if i used a WSM with a water pan i might trim it  so i have bark all the way around.  If i cook in my offset i might keep fat side up just so it bastes it...or if i do my drum i might go fat side down so it acts as a heat barrier. 
  4. cricky101

    cricky101 Smoke Blower

    I trim it, but try to leave 1/4" or so. I cut away all of the hard fat I can get at.
  5. backwoods bbq

    backwoods bbq Meat Mopper

    Hey mig, brisket is all about which one you buy and if you trim it properly. Instead of me typing 3 pages for this one thread go to and search Aaron Franklin BBQ then click on the brisket video he has 2 you may wanna watch both but the first will teach you more of Texas secrets than any Texan will tell you outright! Just don't forget to give Texas its credit when it comes out GOOD!
  6. All you folks are great. I have enough information now to do you all proud. Look for some pics.

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