Trimming silver skin seemed pointless until a tough brisket made me see it differently

I used to think a little silver skin left on wouldn't hurt the meat. After one brisket came out real chewy, I now clean it off every time and the results are much better.

4 comments

4 Comments

ray17310d ago

Funny how a single bad cook can change your whole method. @casey818, that low and slow idea gets treated like gospel for everything, but it ignores how much the meat itself can change. A tough old bird or a fatty piece of pork might need a totally different approach. Sometimes you just have to treat each piece of meat like its own problem to solve.

sam4371mo ago

That last pork shoulder taught me the same thing.

casey8181mo agoMost Upvoted

Man, I always thought low and slow was best, but that last one proved me wrong, didn't it?

jade_shah791mo ago

Isn't it funny how we stick to methods just because they're popular? I followed the low and slow rule for years with ribs and even my morning coffee routine. Then I tried a faster brew and liked it better. Makes you wonder what other "right ways" we follow without really testing them ourselves.