That time in Kansas City changed how I trim my brisket

I was at a competition in KC back in 2018 and watched a older pitmaster trim a packer. He barely took anything off, just hit the hard fat and left the rest. I used to hack away at them trying to make them look perfect. After I tried his way my cook times evened out and I stopped losing so much meat. Anyone else change their trimming style after watching someone work?

2 comments

2 Comments

diana554d ago

Oh man, totally... I had the exact same thing happen at a BBQ class a few years back. I was always trying to make it look like a magazine cover, and the instructor was like "just leave it alone." My briskets got way more tender once I stopped over-trimming them.

briannguyen4d ago

Nah I gotta push back on this one. I used to leave more fat on and my briskets came out greasy and the bark was always soft in spots. I still take off most of the fat cap down to like 1/4 inch and really clean up the point. My cook times are way more predictable and I get a better bark all around. Different strokes for sure but I'm team trim it up.