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Shoutout to the old timer in Kansas City who told me to stop trimming my briskets so tight
A retired butcher named Walt at the City Market in Kansas City kept bugging me for 6 months to leave a quarter inch of fat cap on my packers instead of shaving them down to bare meat. I figured he was just old school, but I tried it on 8 briskets and every single one came out juicier with way less trim waste, probably saved me 15 minutes per brisket too. Anyone else been told to leave more fat than you thought, and did it actually help your yield or was it just a wash?
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tarabell7d ago
Leave a quarter inch was the best tip I ever got too.
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