Scoring the Fat Cap

[ProPilot]

People,

Was looking at a beautiful Picture last night of my Christmas Ham, Glazed, Smoked and Scored. The I said to myself, Self I wonder how that scoring would work on my next Brisket Fat Cap, and self said, “You’re an Idiot.”

Do you agree with me or self? Have you tried to score the fat cap? What was the outcome?

Think I will experiment with that this week But might be next week as It is raining everyday here in North Georgia, not that I don’t BBQ in the rain, but I hate mixing water with shine! Yea, I like it cause beer is for your metrosexuals.

https://youtu.be/_n9prNixjbg

Pilot Greg
(Out)

[Johnny Booth]

Brisket cooks are particular to the cooking method (stick, pellet, charcoal), direct or indirect heat (offset, grill, barrel) and intended style of serving, (sliced, pulled, burnt ends, etc). Scoring the fat cap will have different results.

For example. In my stick burner offset, the heat comes from the top of the cook chamber. I cook fat side up and the fat protects the flat from evaporating too much moisture and drying out. I do not score, but I trim the fat to 1/4” or less. If I get that right, it renders perfectly and leaves the salt/pepper as a sticky-delicious crust.

I tried fat-side down and got a dry flat and a lot of inedible fat. I suspect that for my style of brisket, scoring would have a similar effect.

I drink beer and shine….. What does that make me? 🤔

[ProPilot]

Bi-Pitmaster??? hehe That's the way I do on my large offset and seems to produce the best briskets compaired to my vertical Masterbuilt or the Humpty Dumpty.You nailed it with the heat on top. Post oak for my baby. like myself told me, just being an idiot, guess i need to refil my meds....

[JeffJ]

Choice or prime brisket has plenty of marbling. I trim all of the excess fat away.