Watched a comp guy trim brisket and it blew my mind

I was at a local BBQ class in Kansas City last Saturday and this competition pitmaster showed us how he trims a packer brisket. He took off almost 3 pounds of fat that I would have left on and he didn't even flinch. The way he shaped it into this aerodynamic looking wedge was something else. He said a bad trim can cost you points before the meat even hits the smoker. I've been trimming my home briskets totally wrong for years. Has anyone else picked up a trick from watching a comp guy that changed how you do things?

2 comments

2 Comments

simonmoore9d ago

I mean... it's still just meat on a smoker at the end of the day.

campbell.robin9d ago

That's the thing about any craft right, the tiny details that seem like overkill actually separate the good from the great. I've noticed the same kind of thing with how pro mechanics set up their workbenches versus how I just pile stuff everywhere.