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Brisket point vs flat changed my whole trimming routine
I always trimmed briskets the same way for 5 years, fat cap down to a quarter inch, until I watched a YouTube breakdown of a packer from a ranch in Texas. Turns out the point has a separate fat seam that I was completely ignoring, and leaving it caused my cooks to stall for an extra hour every time. Has anyone else found a detail like that which made you redo your basic steps?
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wood.noah1mo ago
That fat seam between the point and flat is sneaky stuff, took me way too long to notice it too. Once you start trimming it out your cook times even out a lot.
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