Watched a whole brisket trim differently after one visit to a Texas shop

Drove down to Lockhart last month. Watched a guy at Kreuz Market trim a packer brisket in like 4 minutes flat. He left a solid quarter inch of fat cap. No weird angles. No ugly jagged edges. I had been taking off way too much fat for like 2 years. Came home and tried it their way. The bark set up nicer and the flat didn't dry out. Any of you guys change your trimming style after seeing another butcher work?

2 comments

2 Comments

reese_taylor694d ago

Took me 3 tries to get fire management down after watching a pitmaster in Kansas City.

seth_martinez214d ago

Did you pick up any tips on managing the airflow with the vents? I remember trying to hold a steady 250 for brisket and ended up chasing temps for like 4 hours.