Just realized I've been trimming brisket fat all wrong for 6 years

I watched a video from Franklin's in Austin last night and it hit me. I was cutting a straight line across the fat cap like a rookie, leaving uneven coverage. My briskets always had dry spots on the thin end and I thought it was just my cooker. Has anyone else had that moment where a simple trim change fixed everything?

2 comments

2 Comments

the_jana16d ago

Same thing happened to me last year. Watched that same video and my whole world changed. I was trimming like a straight line across the top too. Always had that thin end coming out like jerky while the thick part was perfect. Felt so dumb when I realized I just needed to follow the shape of the meat. Now I leave a nice quarter inch on the thick end and feather it down toward the thin side. Dry spots are gone. Bark comes out even across the whole brisket now.

campbell.robin16d ago

3 months of ruined briskets and my wife telling me to just buy pork shoulder because I was wasting money. Watched the same video and felt like an absolute genius for figuring out that I was supposed to trim WITH the meat not against it. Now I just tell people I'm "following the natural curves" and act like I knew what I was doing all along.