Had an old pitmaster in Lockhart show me his method for trimming brisket

Guys name was Dave, been cooking since the 70s, and he spent 20 minutes showing me how he leaves a specific fat cap shape on the point end. He told me 'you're not trimming for looks, you're trimming for how the smoke hits it' and that stuck with me ever since. Anyone else pick up a weird tip from an older pitmaster that changed how you do things?

2 comments

2 Comments

beth_green26d ago

Nah, I think a lot of that old-school stuff is just romanticizing bad technique...

hannah_price7926d ago

Oh please, because nothing says "good technique" like strumming a guitar with a drumstick or recording vocals through a telephone receiver, right? I guess hand-wiring a pedal board with salvaged radio parts is just "romanticizing" electricity while we're at it. And that whole "play until your fingers bleed" thing, that's just a sign you should've stopped ten minutes ago. Whatever happened to making music because it sounds good instead of just making noise because it's "authentic"? Tell me it's not just me who thinks some of that "old school" magic is just plain fun.