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I stopped trimming silverskin off my briskets 2 years ago and my regulars noticed before I did
Everyone in my shop swore you had to take every bit of silverskin off a packer brisket or it cooks up tough, and I did it that way for 11 years at my place in Amarillo. About 2 years back I got slammed on a Friday with 40 lbs of brisket to trim and said forget it, left the deckle fat and silverskin on the flat. The first batch came out noticeably juicier and the bark set better, and by that Saturday two regulars asked what I changed. I know it sounds like laziness, but I think trimming all that stuff off dries the flat out more than it helps. Has anyone else tried leaving it on, or am I the only one who got lazy and stayed that way?
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