Noticed a shift in how folks trim brisket these days

I was at a shop over in Omaha last month, watched a younger guy trim a whole packer in under 10 minutes... left so much fat on it I had to look twice. 3 years ago, us old-timers would spend 20 minutes getting every silver skin off. Has anyone else seen new butchers leaving more cap on than usual?

2 comments

2 Comments

briancampbell4d ago

Hang on, ten minutes? That's wild. Your mileage may vary I guess but leaving that much cap on sounds like a disaster for the final product.

sean_park84d ago

Totally get what you're saying @briancampbell, if the cap is that thick it's just going to mute all the mids and high end no matter how good the mix is. I've heard a few albums where you can tell they left way too much headroom and it just sounds flat and lifeless on decent speakers.