A guy at a gas station changed how I trim my brisket

Stopped for ice on the way to a cook last Saturday and this older fella saw my cooler in the truck bed. He asked if I was competing, which I am not, but we got to talking. He said he trims his briskets like he's carving a turkey, all thin slices off the fat cap until it's almost see-through in spots. I always left a thick layer because I thought it kept things moist, but he said that's just a greasy bite you eat around. Tried his method on a 14 pounder yesterday and the smoke ring came out way more even. The bark set better too, no soft spots from pooling fat. Has anyone else switched their trim style after years of doing it one way?

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stella_scott969d ago

Man that's such a solid tip, hate when I learn stuff this late too.

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