sams25•1d ago

Just realized I was trimming briskets all wrong

Old timer at the shop told me last month to leave more fat on the point end, said I was cutting off all the flavor. Tried it on three briskets since and the difference is night and day - anyone else ever get schooled by a veteran like that?

2 comments

2 Comments

diana_park1d ago

Buddy of mine runs a BBQ popup and he spent six months trimming his packers the same way his YouTube hero showed him. Then some retired butcher from Lockhart wandered by his tent at a farmers market, watched him work for five minutes, and told him he was throwing away the deckle fat that makes the point so good. My buddy switched it up the next weekend and said his tips went from dry and crumbly to actually buttery. He still brings up that old guy every time someone asks about brisket.

the_jade1d ago

Ain't it amazing how the old school guys just know stuff you can't learn from a screen? Good on your buddy for actually listening to someone who's been there and done it.