Just realized I was trimming briskets COMPLETELY wrong for 5 years

I used to just hack off the fat cap and call it good. Then last month at a workshop in Kansas City, this old timer showed me how to follow the natural seam between the point and flat. He said "you're leaving too much hard fat on the side, son." I tried his method on a 14 pound prime packer and the tenderness was night and day. Anyone else have a moment where someone pointed out a basic thing you'd been messing up for years?

2 comments

2 Comments

karenw901d ago

Grabbed a buddy of mine and told him the SAME thing about trimming brisket. He'd been doing it for like 8 years and never knew there was a seam you could follow. He watched me do it once with that method and his eyes went WIDE. Next weekend he bought a 12 pounder and tried it himself, then called me up raving about how much better it turned out. Said he felt like an idiot for wasting so much time and meat.

nathan_bailey8h ago

Saw a BBQ guy on YouTube say the same thing about that seam trick.