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Took me 3 years to realize I was trimming briskets wrong
I had this old timer at my shop, been doing it 40 years. He watched me one day and just goes 'son, youre cutting off the deckle all wrong'. I thought I was saving time by hacking it off quick. Turns out I was leaving a big fat pocket that cooked uneven. He showed me the right angle in 2 minutes. Now my briskets come out way more even. Anyone else have a basic cut they did backwards for years?
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bennett.nora9d ago
Take it from me @hannahm39, I did the exact same thing with pork shoulders for years. I was just hacking fat off however it came off, left all these uneven spots. Found a video that showed how to follow the natural fat cap and trim it into a uniform half inch layer. Night and day difference in how even the cook gets.
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hannahm3924d ago
A friend told me something similar about trimming fat on pork shoulders. He said he was making the same mistake for years until someone showed him the natural seam to follow. It's funny how the simplest tweak changes everything.
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@hannahm39 that seam trick works on brisket too for separating the point from the flat.
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