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An old timer's comment on my brisket changed my whole trim
Back in March at a cookoff in Lockhart, a retired pitmaster watched me trim a packer and said I was cutting too much fat off the deckle, leaving it exposed. He told me to leave a thin layer over the point so it renders slower and keeps the flat from drying out on long cooks. I tried his way on my next three briskets, and the moisture difference was huge... has anyone else gotten advice that totally flipped their prep routine?
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patriciaellis1mo ago
That fat acts like a buffer zone, so maybe the real lesson is to trust your hands over the knife.
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