The way some folks trim brisket before cooking drives me crazy

I run the meat counter at a shop in Austin and last week three customers brought in packer briskets they trimmed at home that had almost no fat cap left. They were worried about too much fat but ended up with dry meat that would've been tough no matter how you cooked it. Has anyone else dealt with customers or new folks who trim way too much off?

2 comments

2 Comments

the_lee3d ago

I tell people all the time, leave at least a quarter inch of fat on the point side. You can always trim more after the cook but you can't put fat back on once it's gone.

ray2103d ago

Man you got a point about not being able to put fat back on, but a quarter inch is way too much for my taste. That much fat just doesn't render down enough and you end up with chewy bites. I usually go closer to an eighth inch and it works way better for bark too.