I just read the article about the fat cap by Meathead, and my initial impression leads me to think he is suggesting removing the fat cap, but his final conclusion is to leave 1/8" to 1/4". For my personal taste I avoid large fatty areas like the cap and intermusular fat, and just focus on the lean areas which of course have melted intramuscular fat. I do end up a bit disappointed that I miss out on the rub sitting on the fat cap.
So I'm wondering what your experience has been with removing the cap on any kind of meat, brisket, ribs, shoulder etc:
1) Do you feel the meat cooks too fast?
2) Does it taste a bit more dried out?
3) Do you think there is more flavor from the rub present?
4) Do you miss the fat cap flavor? (not so much for me but for others I'm cooking for)
5) Anything else you can add?
So I'm wondering what your experience has been with removing the cap on any kind of meat, brisket, ribs, shoulder etc:
1) Do you feel the meat cooks too fast?
2) Does it taste a bit more dried out?
3) Do you think there is more flavor from the rub present?
4) Do you miss the fat cap flavor? (not so much for me but for others I'm cooking for)
5) Anything else you can add?
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