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Old timer at the KC plant said to stop trimming my briskets so tight, and he was right
I used to shave every brisket down to bare meat because that's how the chain store I started at did it. A guy named Ray with 31 years on the block watched me work a packer one morning and said the fat cap was my friend, not my enemy. I blew him off for about 6 months because trimming tight made the cases look cleaner. Then I ran 40 packers his way, leaving a quarter inch on top, and my yield went up 8 percent and the burnt ends stopped drying out. Now I want to know what else I'm wrong about. Any of you had a veteran call out your trim and turn out right?
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piper_dixon453d ago
Been there with an old guy named Manny who told me my rub was too heavy on the salt side. Swallowed my pride, cut it back by a third, and the bark came out better with way less waste on the board. Keep listening to Ray, those guys earned every bit of that advice the hard way.
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