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TIL I was trimming my brisket way too much for 10 years
I used to cut off almost all the fat cap because I thought it was wasteful and greasy, but last weekend at a comp in Kansas City a guy named Dave watched me and said 'you're throwing away all your flavor right there'. He showed me his method leaving a quarter inch on and now my bark and moisture are way better. Anyone else learn they were over trimming from a random stranger?
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green.jessica1d ago
I trimmed mine like a stick of butter for years before someone yelled at me at a gas station.
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