Cliff H.
Master Chef
In the past I have not trimmed my brisket. I also do not put any rub on the fat cap. I am considering spending more time on the next one by trimming pretty close. Close enough that I wouldn't need to do anything but slice and serve after the rest.
Do you think it would be a waste of rub to coat the fat cap even when trimmed ?
Do you think it would be a waste of rub to coat the fat cap even when trimmed ?