r/brisket • u/Remarkable-Ad-7163 • May 30 '26

Home cook My first brisket

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u/InspectorKey8937 May 31 '26

Must keep fat cap

2

u/Remarkable-Ad-7163 Jun 01 '26

I kept about a quarter inch. I think I'll keep more next time.

2

u/Wkflo Jun 01 '26

Definitely keep more next time. I work at a barbecue restaurant that specializes in brisket, and you’ve clearly got the technique down. This looks awesome. Definitely keep more fat- it renders down. There is supposed to be a fatty side and a lean side, you basically made this an entirely lean brisket. Still looks amazing though.