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That time an old timer showed me how to save a brisket flat
I was trimming a brisket at the shop last Tuesday and an older gentleman came in to pick up his order, saw me struggling with a thin flat, and told me to fold the tip under and tie it with butcher's twine. He showed me right there on the counter, and it saved me from having to sell it as trim or grind. Has anyone else picked up a simple trick like that from a customer that you still use years later?
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stella2795mo ago
Did you try trimming that thin part into a point shape instead of folding it? I've cooked a lot of briskets and folding the tip works but I've found it cooks uneven sometimes. The trick I learned was to cut a nice triangle off the thin end and use it for burnt ends. Then the flat stays uniform and you don't lose any meat to the grinder or trim bin. That old timer knew what he was doing though, a good knot with twine makes all the difference on a thin cut.
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