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Unpopular opinion: I stopped trimming my briskets cold and my yield went up 8 percent
Last Tuesday I was prepping for a 60 pound brisket order at my place in Boise and I usually trim them straight out of the cooler. This time I let two packers sit on the counter for about 45 minutes first, and the fat cap cut way cleaner without tearing the meat underneath. I weighed the trim buckets after and I was down almost a pound of waste per brisket compared to my usual cold trim. I know some guys swear cold fat is easier to control, so I'm wondering if anyone else has messed with letting them warm up a bit before trimming, or if I just got lucky with these two.
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scott.jana8d ago
Tried warm trimming once and ended up with fat smeared all over my board like I was buttering toast. Sounds like you actually got the timing right though, because 45 minutes aint long enough to get sloppy but enough to cut clean.
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