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My brisket went from 'fine' to 'good' after I stopped trimming it cold
I used to trim my briskets straight out of the walk-in, when the fat was hard and the meat was stiff. About 6 weeks ago I tried letting it sit on the counter for 45 minutes before I even touched it with a knife. The fat rendered softer, so I could see the actual grain and where the deckle sat, and I stopped cutting off too much. The cook came out more even too, less of a gray band under the bark. I also started flipping the flat end toward the firebox on my offset, which sounds dumb but that alone changed my moisture consistency. Now I'm wondering if anyone else adjusts their trim temp or if you all just power through it cold. What's your routine before the knife hits the brisket?
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river_wright2mo ago
Buddy of mine did this once, said it was a game changer. Totally ripped my trim game.
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