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
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.
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.
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.
