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Unpopular opinion: most folks are trimming their brisket deckle way too cold
Pulled a packer out of the cooler at 38 degrees and the deckle came off in one clean piece, way easier than fighting it at room temp. If you let that fat warm up it just smears and grabs the meat, so now I trim everything straight from the walk-in. Anybody else trim cold or am I the odd one out here?
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the_aaron19h ago
Cold trim all day, way less mess and the knife just glides.
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