I don’t do a lotnof brisket. It’s too expensive! So please critique my trim here. Costco “blade tenderized” this thing, so the fat cap was coming off in tiny little pieces instead of strips.
I don’t think I’ve ever seen someone take the entire fat cap off; I usually just trim it until it’s 1/2 inch thick, cut out the deckle, and chop any weird hangy parts. If you’re trying to remove the fat cap though, it seems like you aceives your goal
What is a deckle?
Answering my own question,
https://www.snakeriverfarms.com/recipes/post/what-is-wagyu-deckle/
I have a Jewish friend who calls the point the deckle.
Costco removed most of it for me. I aim for 1/4" on the fat cap. But in this case I just went with it. I didn’t cut much, just the hard chunks that never render down.
The general consensus seems to be that leaving the fat cap doesn’t add any moisture/flavor, and prevents seasoning from reaching the meat in those sections.
