brisket trimming question

[john enea]

picked up a nice 12 pounder brisket on sale. But it has a pretty thick fat cap in places. how much fat do you guys leave on for the cooking? I know there must be some to give it a nice flavor, but there is some sections where it is about half an inch thick.

thanks.

j

 

[Russell Y]

There are different opinions. Some don't trim others trim to 1/4".

Take a look at Chris's brisket.

If this is your first brisket, it's a good place to start.

 

[George Curtis]

i trim to about a 1/4 in. i see no reason for more unless you want more of a mess.

 

[LarryR]

No trimming at all, all NATURAL over here.

 

[Don Irish]

I don't see any need to trim....for those who do, what is the advantage?

 

[john enea]

thanks guys. looks like i'm going untrimmed