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Showerthought: a 30 year guy at the shop got me to quit trimming briskets before the cook
I've always squared up my packers before they hit the smoker, mostly because that's how the old crew I came up under did it, and I figured it was just the right way. Last week Ray, who's been cutting meat for 30 years at the shop over on Vine, watched me trim a 14 pound brisket down and said flat out, 'you're throwing away paid weight for a look nobody eats.' It got me thinking because he wasn't wrong, I'd been shaving maybe a pound and a half off each one and charging the customer for the trim time too. I tried his way on the last three cooks, just taking the hard deckle and the big fat caps, leaving the rest, and the slices came out just as clean. So now I'm second guessing the whole squared-edge thing, or at least wondering if I only did it because a guy in 1998 did it. Curious if anyone else here trims tight or leaves them whole, and what you tell customers who want it neat.
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rosek731d ago
Ray's cutting meat on Vine, but leaving that fat cap whole is gonna give you greasy bark and a mess in the pit.
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