Wondering if any you have experience removing the fat cap from the point when smoking a brisket. I see very few posts on that mostly I see reducing it to a quarter of an inch of fat. The picture was my first waygu brisket for a customer last Saturday. Did it normal. Fat cap 1/4 until tender then warming oven at 150 about 20 hours.
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I leave the flat's fat cap 1/2" (instead of the popular 1/4") because I feel it needs it. For the point, I am less picky. I leave it but I don't aim for 1/2" and if I trim 'er thinner than 1/4" I don't mind. A point is fine with no fat cap.
There is NOTHING in your pic that looks inedible or dry. Nicely done!
Thank you. It was really good. Just always looking for ways to improve. The thought the more bark the better! I think next smoke I will just limit the fat on the point a little more than usual
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