Loading…
15
Guy at the meat counter said I was cutting my briskets wrong, and 6 months later I finally admit he was right
2 comments
Log in to join the discussion
Log In2 Comments
bailey.sam8d ago
Took me way longer than it should have to swallow my pride on this too. Had a butcher tell me my slices were too thick and I blew him off for months because hey, what does he know, right? Then I watched a guy on YouTube trim his the same way the butcher said and the flat came out way less dry (mine was always kinda chewy on the ends). Now I trim most of that hard fat cap down to like a quarter inch and slice against the grain after a long rest. Total game changer for texture, even my wife noticed and she usually just smiles and nods at my bbq stuff. Wish I'd listened the first time instead of wasting a whole summer of cooks.
-1
ruby_lane8d ago
Quarter inch trim is dead on @bailey.sam, thin slices cold will change everything.
5