Garvinque Posted April 2, 2017 Report Share Posted April 2, 2017 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 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2017 Report Share Posted April 2, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 4, 2017 Report Share Posted April 4, 2017 What time is he eating midnight lol Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 4, 2017 Report Share Posted April 4, 2017 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. Sent from my iPad using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 4, 2017 Report Share Posted April 4, 2017 Makes me want to cook a brisket. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 4, 2017 Report Share Posted April 4, 2017 6 hours ago, 5698k said: I don't bother seasoning the fat cap either. Ditto. Just a waste of rub. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 5, 2017 Report Share Posted April 5, 2017 I'll have to leave the fat cap alone the next time I do a brisket. Quote Link to comment Share on other sites More sharing options...
Paul Posted April 5, 2017 Report Share Posted April 5, 2017 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. Quote Link to comment Share on other sites More sharing options...
