Is it better to trim brisket cold or let it come to room temp first? I keep seeing guys do it both ways

I noticed at a comp in Houston last month, half the teams were trimming briskets straight from the cooler and the other half let them sit for 30 minutes. The cold-trim guys argued the fat stays firmer and you get cleaner cuts, while the room-temp crew said the meat relaxes and you waste less. I tried cold trimming a prime packer and ended up with jagged edges on the fat cap, but maybe my knife was dull. What's your take on this, does temp really make a big difference in the final render?

2 comments

2 Comments

wadeyoung10d ago

Yeah cold trimming always gave me ragged edges too, I just let it sit out for a bit now. It's like everything else in life, rushing makes it messier.

wendysmith10d ago

Yeah, isn't it funny how patience always ends up giving you a cleaner result?