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My buddy's backyard comp changed how I trim briskets forever
Went to a small backyard cookoff in Lincoln last month to just hang out and eat. One of the guys there, Mike, showed me how he trims the fat cap down to a quarter inch with a super sharp knife and leaves the deckle intact. I always hacked mine down to nothing and wondered why it came out dry. He let me feel the meat before and after, and I swear the difference is night and day. Has anyone else switched to a lighter trim after seeing someone else do it at a comp?
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webb.xena1mo ago
Whoa hold up, quarter inch and deckle intact? That's a bold move. Honestly, most guys at the comps I've been to are going the opposite way, they're trimming that deckle out completely because it's got that tough connective tissue running through it. Leaving it in can make the brisket chewy in spots, even if it does add some moisture. I think Mike might have just gotten lucky with a really tender piece of meat. Maybe try his way once, but don't toss your old trim method just yet. Keep a sharp eye on how that deckle renders on your smoker before you fully switch over.
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