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Spent 10 years trimming briskets wrong before a guy in Houston set me straight
Always cut the fat cap down to a quarter inch. Thought thicker meant juicier. Old timer at the farmers market showed me his trim on a $90 prime packer. Said the fat doesn't render right and you just lose bark. Tried it his way next weekend. Best brisket I ever made. Anyone else learn basic stuff way later than they should have?
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finley7771mo ago
Yeah the "fat doesn't render right and you just lose bark" part hits hard. I learned that one the hard way too.
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