Talked to an old pitmaster in Kansas City and it changed how I trim brisket

I was down in KC last month picking up some supplies and got to chatting with a guy named Earl who's been cooking competition ribs since the 80s. He told me I was leaving too much fat on the point side, like a quarter inch instead of just a thin layer. Said that extra fat doesnt render right and just makes the bark greasy instead of crunchy. I tried his method on a 14 pound prime packer this weekend and the difference was night and day. Has anyone else gotten a tip from an old timer that totally flipped your process?

2 comments

2 Comments

wren30110d ago

Dang, that's a game changer right there.

the_ray10d ago

What exactly makes it so different from what's already out there?