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Just had a huge wake-up call about my brisket trim
I was at a comp in Kansas City and another pitmaster pointed out I was leaving way too much fat on the flat, almost a full inch in some spots. My slices were always falling apart because the fat wasn't rendering, and I never connected the dots. Anyone else have a trimming mistake that took you way too long to figure out?
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jana_henderson522mo ago
An inch of fat on the flat... that's not a brisket, that's a life raft.
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rose_young9d ago
My first competition brisket looked like I was trying to insulate a small building, not cook dinner. Took me three cooks to realize my "fat side up" was actually "brisket sitting in a pool of its own failure." Learned the hard way that trimming is basically 90% of the whole dang process.
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victor_adams952mo ago
Wait, an inch of fat on the flat? I'm with @jana_henderson52 on this one, that's crazy. No wonder your slices fell apart, that fat cap would never melt down right. Did the other cook show you how much to actually leave?
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