Little fat cap a problem?

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Smoke Blower
Original poster
Mar 23, 2013
Saskatoon saskatchewan
Today I went to the butcher and picked up a 10 brisket. The guy I use Is usually pretty good so I wasn't really paying attention to him trimming it to size. So when I just opened it I noticed that there is not much of a fat cap in it will that be a problem? Any help is appreciated
Is that from Prairie meats? I buy from there all the time and their point brisket is trimmed right up. It always turns out great. Saves you some trimming ( although I like some brisket trim for sausage) and your not paying for something you or your guests won't eat.
I think just watch your temperature so it doesn't get too hot and you will probably be OK.
Last edited:
No issue at all. Lots of guys trim 100% to get max bark and seasoning on the meat, they make great beef...JJ is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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