Old timer at the shop changed how I trim briskets

Been doing briskets my way for about 5 years, always trimming off that fat cap down to a quarter inch. But this retired butcher came in last week to buy some chuck and saw me working. He said I was tossing too much good fat and showed me how leaving a little more on the point side keeps it from drying during a long smoke. Tried it on two briskets this weekend and they came out way juicier. Anyone else get tips from someone twice their age that actually worked better than what you learned online?

2 comments

2 Comments

lisa97613d ago

Man, it's just brisket not brain surgery relax.

wood.john13d ago

Well why does everyone act like there's only one way to trim a brisket and that's it? That old timer probably learned from someone who spent decades cooking on wood fired pits not just watching YouTube videos. And @lisa976 you say it's not brain surgery sure but a dry brisket can ruin a whole weekend cook especially when you dropped forty bucks on that cut. The point side always gave me trouble getting dry and stringy even when I followed every online guide to the letter. Leaving that extra fat on there makes way more sense now because it renders down and bastes the meat from the inside out. Guess the internet doesn't have all the answers after all maybe we should all listen to the old heads a little more.