PSA: I was trimming my brisket too lean for 2 years

I went to a competition down in Lockhart last month and a pitmaster named Jesse pointed out I was cutting off way too much fat. He said I was basically leaving the flat exposed to the heat. Next cook I left a solid quarter inch on the fat cap and my brisket came out juicier than ever after a 6 hour rest in a cooler. What other basic trimming mistakes have yall seen newbies make?

3 comments

3 Comments

grantw321mo ago

It is true. People overcomplicate simple stuff all the time.

jenny_hall29d agoMost Upvoted

Doesn't that kind of apply to almost everything though? People watch all these fancy YouTube tutorials with 15 different steps when the old way was just "season it and throw it on the heat". I catch myself doing it too, like trying to sear a steak with rosemary and butter basting when honestly a good salt and pepper crust does the job just as well.

wendyg4329d ago

People overcomplicate simple stuff all the time." Nailed it. Just leave some fat on there.