This is how I trim my Brisket!

[Garvinque]

I have a first generation PBC and I trim my packer brisket exactly this way and to date the best brisket's I have made. I also use his seasoning along with weber coffee rub and the good thing about his site free shipping even on small containers the beef and game is great but that all purpose rub is the best I have every tried.

Garvin

[tony b]

Pretty close to Aaron Franklin's method. Take as much of the "hard" fat off as possible. It doesn't do anything to help keep the meat moist. It's not going to melt much and like he said, it just becomes insulation on the meat, keeping it from cooking. But, if you like to cook yours fat cap down, then leave some of that "insulation" on, otherwise, trim it as shown.

[Aussie Ora]

What time is he eating midnight lol

Outback Kamado Bar and Grill

[5698k]

Yep, I trim the same way, I was taught by Johnny Trigg. I don't trim the fat cap at all, it always goes down. I don't bother seasoning the fat cap either.


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[tinyfish]

Makes me want to cook a brisket. 

[tony b]

6 hours ago, 5698k said:

I don't bother seasoning the fat cap either.

Ditto. Just a waste of rub. 

[Paul]

I'll have to leave the fat cap alone the next time I do a brisket.

[Paul]

21 hours ago, Aussie Ora said:

What time is he eating midnight lol

You're right! He goes from a 5 o'clock shadow in the beginning to full blown stubble by the end. It's a long cook when you have to shave half way through.