Watched Myron Mixon trim a brisket in person at a demo in Dallas and it messed with my whole process

I went to that BBQ showcase at the convention center last month and saw him work through a full packer in like 8 minutes. He barely touched the fat cap, just took off the hard stuff and left the rest. I used to trim mine down to almost nothing because I was scared of greasy meat, but after that I tried his way on a prime brisket and it came out way juicier. Has anyone else seen a pro do something that made you rethink a basic step?

2 comments

2 Comments

the_william13d ago

And now I'm second-guessing every brisket I've ever trimmed...

briancampbell13d ago

Hold on a sec though, brisket trimming is way more forgiving than people make it out to be. Unless you're gouging giant holes in the meat or leaving a half inch of hard fat on the flat, you're probably fine. I used to stress about getting it picture perfect like the YouTube guys, but I've had plenty of amazing briskets where the trim was just okay. A little extra fat cap on one side isn't gonna ruin your cook. You're doing better than you think!