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the 2am brisket advice that flipped my whole trim game
i was babysitting a 14 pounder at a comp in Kansas City and the guy next to me, some retired pitmaster name Hank, walked over and said 'you're cutting off the good fat, kid'. he showed me how to leave the deckle seam and trim from the cold side, and my next two cooks came out way juicier. has anyone else gotten a random tip from a stranger that changed how you do things?
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susan_ward2d ago
Heck, I once took trimming advice from a guy who'd already had three beers, so this tracks.
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