Realized I was trimming briskets like a madman for 3 years

I used to carve off every bit of fat until it looked like a lean roast, thought that was clean prep. Then a buddy from Lockhart watched me one Saturday and asked why I was throwing away the flavor. He pointed to the deckle and said leave a quarter inch cap, you're not making jerky. Tried his way on my next 2 cooks and the moisture difference was night and day. Now I see videos of folks doing the same thing I did and want to scream. Anyone else have a moment where a simple tip from a stranger flipped your whole process? What was your sign?

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beth_reed9d ago

The "you're not making jerky" line hit me hard, that's exactly what I needed to hear years ago. Once I stopped over-trimming, my bark came out way better too, not just the moisture. Some lessons just take a stranger to slap you straight.