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Spent 6 years trimming briskets one way, then watched a guy in Toledo flip the whole thing around
Last Tuesday I was at a shop in Toledo picking up a couple cases of packers and the owner was breaking one down at the block while we talked. He trimmed the fat cap and then turned the brisket fat side down on the board before he did the point, which I never do, I always keep it up. I asked why and he said it stops the blade from digging into the flat and gives him a flat surface to ride against. Six years I've been trimming the same way, probably 400 briskets under my belt, and it never once crossed my mind. I did four that night at my place and the flats came out way more even on the edges, like night and day. It's such a small thing but it changed the whole rhythm of the cut for me. Anybody else here flip the brisket for the point or am I late to this one?
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