Unpopular opinion: that old guy at the counter in Tulsa was right about trimming briskets

Brooke Reed · 2026-10-18T08:05:04.326313+00:00

Was breaking down a packer at the shop last Tuesday and a retired butcher watching from the counter said I was leaving too much fat on the flat, maybe 1/4 inch when he'd go closer to an eighth. Told him that sounded like a good way to dry it out, but he pulled up a photo on his phone from his old shop in Tulsa showing trimmed flats with maybe 20 percent waste and swore the fat layer was just a heat shield at that point. Curious what weight you all leave on the flat before a long smoke, or am I the only one still running thick?

💡Thought Shares

Loading…

Unpopular opinion: that old guy at the counter in Tulsa was right about trimming briskets | Butchers - Thought Shares