First good brisket result

[Chuck Tatham]

After trying a few times and getting really dry results I stuck with pork...ribs and butts for the summer. Tried a 10lb'er this past weekend following temps and wrapping from:

http://howtobbqright.com/beefbrisketrecipe.html

I took it over 200 and before resting forr a good 45 minutes to an hour I took the point off and did burnt ends. Turned out great!

 

[Scott B (nj)]

Watching their trimming videos, it appears that they trim almost all the fat off the cap and in between the point and flat. Did you do the same?

 

[JimH TX]

it all works out in the end. If brisket was easy everyone would be cooking it. It would be like meatloaf! Congrats on your success, I wish you many more!

 

[Chuck Tatham]

No, I left the cap on. That said, if the results were the same I would prefer to have taken it off to get more rub on and bark.

 

[Bob Sample]

I prefer leaving the cap on. There is a lot of flavour in that little strip of fat when it's cooked.

 

[Dave Russell]

No, I left the cap on. That said, if the results were the same I would prefer to have taken it off to get more rub on and bark.

Congrats on your success. As your link suggested, leave at least a thin layer of the the fat cap on. That's not where you want to get your bark, so you can just dust a bit of rub on there for color if you want.