Replies to This Discussion

Permalink Reply by Russell McLean on March 29, 2009 at 6:16pm

Personally, I do not trim the fatcap. Then again, I always buy a semi trimmed brisket. If it is really thick, then I probably would. The fat jacket is essential in keeping your brisket moist as you cook it. Also, as I said in an earlier post, spray it every four hours or so with a mixture of Dr. Pepper and apple juice. I had a friend turn me on to this and it is awesome!!

Permalink Reply by John Schander on March 30, 2009 at 12:19pm

I leave fat on the brisket too. I just trim it down some when it's thick.

Permalink Reply by Chief 29 on April 4, 2009 at 12:08pm

I leave the fat. It seems to enhance the flavor as well as help with not drying the brisket out.