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Showerthought: a guy at a meat cutting class in Omaha talked me out of trimming so close
I used to shave every brisket down to bare silver skin because that is what the old crew taught me, and I figured clean was clean. Then I sat in on a 3 hour workshop at a shop off 72nd Street in Omaha back in March, and the instructor held up two briskets side by side, one trimmed tight and one with a thin fat cap left on. He said "that fat is your blanket, not your waste" and pointed at how the tight one had dried out in the smoker by hour 8. I tried it on 6 packers the next week and the yield on the flat was night and day, so now I leave about a quarter inch and stop fussing. How close are you all trimming yours before they hit the smoker?
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the_richard4d ago
Fat cap left on the flat has always cooked dry for me, but your smoker may run cooler than mine.
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