Used to trim my briskets by eye but a mentor made me measure every cut 5 years ago

I was always chasing better yield until an old timer showed me my waste was costing me $12 a brisket. Now I trace the fat line with a marker first - anyone else mark before they cut?

2 comments

2 Comments

christopher_flores4615d ago

Buddy of mine did that and his yield jumped 8% the first week.

stone.jesse15d ago

Wait did he actually measure it or just eyeball it?