I called trimming fat a waste of time. Then I watched a comp team in Macon work a brisket

Always thought leaving a thick fat cap kept things moist, but these guys took it down to almost nothing and still won reserve grand. They used a boning knife and chilled the meat first, which made the fat firm and way easier to slice. Has anyone else tried the cold trim method, or am I the last one to figure this out?

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matthew86418d ago

Heard a pitmaster on a podcast say cold trimming is the only way to go once you've done a comp, it keeps the slices even. Sounds like you found the cheat code, so I'd say you're ahead of most of us.