The old timer at the auction lot changed how I trim brisket

I always trimmed briskets the way I saw on YouTube, taking all the fat down to a quarter inch. Last week at the stockyard auction in Omaha, a retired butcher named Walt pulled me aside. He said I was throwing away flavor and that the fat cap on the point side should stay closer to half an inch. He showed me on a choice packer he bought, and the marbling ran way deeper than I thought. Tried his method on a prime brisket yesterday and the flat didn't dry out like usual. Any of you old school guys cut fat different than the online tutorials say?

2 comments

2 Comments

ryan9525d ago

What kind of knife were you using? A curved trim knife changes everything, trust me.

oliverbailey5d ago

Man that's the problem with YouTube, everyone's a pitmaster until some old timer humbles them with basic common sense lol. I trimmed one paper thin a few years back and the thing came out like shoe leather, now I leave a little meat on the bone and it's night and day. Those old guys have been doing it since before the internet existed, probably best to listen once in a while.