BBQ Source Forums > New Brisket- very thing fat cap?

WOLFPACK55

Dec 2 2007, 08:27 AM

Thin Fat cap:

Got a Brisket going this morning and there is not a lot of a fat cap. I was thinking of laying some bacon over the small amount of fat cap that there is to add to it. Anyone think this would be a good idea?

Thanks

Billy Goat

Dec 2 2007, 01:01 PM

QUOTE (WOLFPACK55 @ Dec 2 2007, 08:27 AM)

Thin Fat cap:

Got a Brisket going this morning and there is not a lot of a fat cap. I was thinking of laying some bacon over the small amount of fat cap that there is to add to it. Anyone think this would be a good idea?

Thanks

Wolf ...

Adding bacon to anything grilled is never a bad idea!

But it does change the flavor a bit.

BG in WV

Don S. (The Barbecue Source)

Dec 3 2007, 09:37 AM

QUOTE (WOLFPACK55 @ Dec 2 2007, 08:27 AM)

Thin Fat cap:

Got a Brisket going this morning and there is not a lot of a fat cap. I was thinking of laying some bacon over the small amount of fat cap that there is to add to it. Anyone think this would be a good idea?

Thanks

If you add bacon and then season the meat the bacon might keep the seasoning from moving into the brisket. Season the meat and then add the bacon or go to your local butcher and get some steak fat trimmings.

Sean

Dec 6 2007, 12:04 PM

It is unbelievable how poorly butchers are trimming the briskets these days. I have no idea how and more importantly what you would do with a brisket with no fat.