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Rant: stop trimming your briskets to look pretty, you're just burning cash
A guy at my shop in Tulsa spent 20 minutes carving a $70 packer down to a neat rectangle and tossed about 2 lbs of good fat and deckle in the trim bucket. That fat is flavor and moisture, and trimming that hard is why his flats come out dry every single time. Anyone else watch someone do this and just have to walk away?
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kai_ramirez3811d ago
That part about tossing 2 lbs of good fat in the trim bucket hits home. I watched a guy do almost the same thing last summer, he squared up a nice prime packer till it looked like a shoebox and all that deckle just went in the trash. Then he couldn't figure out why his flat was like jerky after the cook. The fat cap is your friend, it bastes the meat the whole time it's on the smoker. Some folks care more about pics for the gram than how the slice actually eats. I had to go check the wood pile just to keep my mouth shut.
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waderamirez11d ago
You ever notice how the guys who trim the hardest are the same ones drowning everything in sauce later? I've seen it more than once at comps. They hack off every bit of that good fat, then wonder why the bark turns out dry and crusty instead of that nice mahogany color. Bet that guy's flat wouldn't hold a slice without crumbling, and mine always bends without breaking when I leave a quarter inch on there.
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