Tracing paper trick for checking silverskin on briskets

I started laying a sheet of tracing paper over my briskets after trimming, it really shows the silverskin patches that hide under the fat. Compared side by side with my uncle's shop in Pittsburgh, his crew skips this step and their final cook comes out noticeably chewier. Cost me about $8 for a roll at Michaels, lasts months. Has anyone else tried this, or do you just rely on feel? I swear the visual check cuts my trim time by a third.

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lily_jenkins7615d ago

The visual check thing really speaks to me. It's like that whole "measure twice, cut once" mindset but for meat. Once you start seeing the problem instead of just feeling for it, you can't unsee it. I feel like that applies to a lot of stuff honestly, like checking your car's tire tread with a penny or using a level on a picture frame. People overthink the "feel" part when a simple cheap tool just makes it obvious.