Took me 5 years to realize I was trimming briskets wrong

I always cut a big chunk off the flat to make it look 'neater' until a customer came back and said his point end was perfect but the flat was dry. I watched him cut the brisket at home and realized he was slicing against the grain on that leftover part. Now I leave the full fat cap on and trim way less, just taking off the hard fat. Has anyone else had a customer teach them something big about their own work?

2 comments

2 Comments

brooke76714d ago

And it makes you wonder... how many other little things have we been overlooking just because we're so locked into our own routines? I mean, you see that customer's point hit home why the flat was drying out, but what about the fat rendering or the rest temp? @angela687 mentioned knife skills flipping your whole process, and I'm curious did that customer have any other tricks that changed how you think about brisket? Like, was it just the trimming or did they show you something about the cook itself?

angela68714d ago

Did you ever notice how the customer's knife skills told them more about your brisket than your own trimming did? That's wild how one person's home setup can flip your whole process around.