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Just realized a small change in how I trim brisket fixed my fat cap issue
A pitmaster on YouTube pointed out I was trimming cold, not room temp, and the fat was tearing instead of slicing clean. Switched to letting it sit out 30 minutes before trimming and now I get a perfect 1/4 inch every time. Anyone else have a tiny tweak that made a big difference?
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xenaf5120d ago
Wait, you were trimming COLD brisket? That sounds like a total nightmare to me.
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jake98619d ago
Swapped to a better knife myself a few years back and realized how much I was fighting my tools instead of the meat. Same deal with letting it rest before slicing, made a world of difference for me.
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blair_martin20d ago
Wow, that's wild. I had a buddy who was fighting with his brisket fat cap for months. Kept getting these weird uneven chunks and the fat would just shred on him no matter what he did. Turned out he wasn't just trimming cold, he was using a cheap, dull knife. Figured he'd save money on a sharpening steel but it was making everything worse. Swapped to a decent 8-inch cimeter and let the meat sit out a bit, and he said it was like night and day. Funny how the simplest stuff can mess you up for so long.
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