Loading…
8
I stopped trimming briskets cold and my yield went up 12% overnight
For like 6 years I was the guy who would shave every bit of fat off a brisket, thinking I was giving customers a better product. Then a supplier in Fort Worth told me I was throwing away money and flavor, so I tried leaving a quarter inch cap on a 14 pounder last Tuesday. The cook came out juicier, and I actually sold the trimmings as ground beef instead of tossing them. Has anyone else switched their trim style late in the game, or am I just slow to catch on?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.