The Right Amount Of Fat To Trim For A Tender And Juicy Beef Brisket - Chowhound

Any piece of brisket worth its braise comes with a fat cap, the thick layer of fat on the side of the brisket cut that faces the skin of the cow. The brisket cut comes from the cow's lower chest. It is a particularly dense cut that has a good bit of collagen in its tissue, which is ideal for lower cook temperatures and slower cook times. The fat cap on a cow is usually about an inch thick, though this varies…