The day I stopped trimming my brisket like a fool

I spent 3 years trimming every brisket into this perfect aerodynamic shape, like the competition guys on YouTube. Then I went to a class in Kansas City with this old pitmaster named Ray. He looked at my trimmed meat and said 'son, you just threw away 2 pounds of the best flavor.' He showed me to just square up the edges and leave the fat cap thick in some spots. Next brisket I cooked that way was way juicier. Has anyone else had to unlearn a technique that seemed standard?

2 comments

2 Comments

rowanharris5d ago

The first brisket I did after watching one of those competition videos I trimmed it so aerodynamic it probably coulda flown to Kansas City and back. Came out dry as a popcorn fart. I left about a half inch of fat on one side last week and my neighbor knocked on my door asking if I was cooking crack back there. Sometimes I think those YouTube guys are just selling rubs and smokers not actual good food.

jamiew534d ago

Ngl I used to be on the whole “trim it like a pro” bandwagon too until I ruined three briskets in a row. Now I just leave a fat cap and let it render down, comes out way better than anything I saw in those vids. Those competition guys definitely make it look way easier than it is in a backyard setup.