My brisket trim used to be a total hack job until I watched a class in Kansas City

For years, I'd just cut off the big fat cap and call it good... leaving way too much on and getting these tough, greasy slices. I was at a class in Kansas City about six months ago, and the instructor spent a full hour just on trimming. He showed us how to find the seam between the flat and the point to separate that deckle fat, and to really round off the edges so they don't burn. I tried it his way on my next cook, and it added maybe 45 minutes to my prep, but wow. The smoke got into the meat better, the fat rendered way more, and I finally got those clean, bendy slices you see in pictures. Has anyone else had a single tip that totally fixed a part of your process you didn't even know was broken?

2 comments

2 Comments

cameronb521d ago

That Franklin Barbecue trimming video on YouTube changed my whole approach to the fat cap.

andrew77817h ago

Ever wonder if that super thin trim he does only works because of his specific smokers and the crazy amount of humidity in his pits? I tried it once on my old offset and the meat dried out way too fast... it felt like the fat cap was all that was left to protect it. Maybe the method needs to match your own gear and weather, not just the video.