Web the brisket fat cap bastes the beef as it's smoked there is a layer of fat on one side of the brisket which can vary in thickness.

What is the fat cap. Like many cuts of meat, it is also sold with or without an extra layer of fat on one side, which is called a fat cap. Bear in mind that removing all of the fat will result in a loss of some of the meat beneath the fat. Just like brisket has to be trimmed, the fat cap on your pork shoulder needs to be trimmed.

Web the fat cap is a thick fat layer that covers the entire brisket. Web it is important to differentiate between different types of fat: The fat cap serves many purposes.

The side facing out toward the skin, is covered with a layer of fat. The fat cap is a hard white fat covering that can be found on the top of the meat. Upon looking closer at the fat cap you'll start to notice that there are three layers:

On big pieces of meat like pork shoulder, you will notice a layer of hard white fat on top of the meat. While this might seem unimportant, the difference between these two types. It is triangular in shape and surrounded by a thick layer of fat called a fat cap.

You might also know it as a rump cover, rump cap, sirloin cap or even culotte steak. Web unlike the fat found inside the meat known and intramuscular fat, the fat cap is composed of subcutaneous fat, a thick, hard layer of fat that forms under the skin. The fat will slowly drip on the bed of coals or smoker box rather than staying trapped between the meat and the rub.

It can help keep the meat tender while cooking. Web the site is secure. Brisket comes from the chest of the animal.