The moment I realized I was trimming brisket like a fool for 12 years

I was at a comp in Austin last spring and this old timer named Dave walked by my setup. He watched me trim a brisket and just shook his head. I thought I was being efficient, taking off every bit of fat cap I could see. He told me I was leaving the meat exposed to too much heat and it would dry out before it even hit the stall. Then he showed me to leave a solid quarter inch on the top and just trim the hard fat. Took that advice on my next cook and the difference in moisture was night and day. Has anyone else had a random stranger at a competition completely change their process?

3 comments

3 Comments

cora_west514d ago

Honestly, maybe the real fool is anyone who didn't ask a random old timer first.

laura_wilson13d ago

Agree completely, I had the exact same thing happen at a competition in Kansas City, some dude with a 20 year old smoker showed me I was overtrimming and my next brisket was the juiciest I had ever made.

the_drew13d ago

I mean, leaving more fat on is just hiding bad technique, isn't it?