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That one comment about my BBQ brisket changed my whole trimming method
Last summer at a cookoff in Austin, a judge scribbled "too much fat, not enough smoke ring" on my scorecard. I used to just slap the brisket on the grill after a quick trim, but after that feedback I watched about 15 hours of trimming videos and started cutting to a quarter inch cap. My next three cooks all hit the top five at local competitions, and one guy even asked me for my prep notes. Has anyone else gotten a judge's note that made you rethink something you thought was fine?
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hannah_west3916d ago
That "not enough smoke ring" note is more about your cooker and fire management than your trim, so don't chase that with a knife. The fat cap fix is solid though, quarter inch is the sweet spot for most offsets.
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