I just hit 40% less waste on my brisket trim and it's not what I expected

Everyone talks about getting the perfect shape and leaving a quarter inch of fat. I started tracking my trim weight last month and found I was throwing away almost 8 pounds per brisket. I switched to a much closer trim, aiming for an eighth inch, and my yield jumped. The surprise was that my customers actually prefer the leaner cut for their slow cooks, saying it renders cleaner. Has anyone else found that the standard trim advice leads to more waste than needed?

3 comments

3 Comments

jenny4225d ago

Totally get that, the old quarter-inch rule always felt like overkill. My briskets started cooking more evenly with a tighter trim, and the fat still renders down just fine. It's wild how much good meat gets tossed following the standard advice.

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matthew89725d ago

You really waste that much meat, @jenny42?

ward.tara25d ago

Watch people lose their minds over a quarter inch of fat. They act like you're throwing out gold instead of just some trimmings. Honestly, the brisket police need to chill.