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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