Realized I've been trimming brisket wrong for 2 years straight

I was at a competition in Austin last month and saw a pitmaster trim his brisket super thin on the fat cap edge. I always left a thick layer on there, thinking more fat meant more flavor. Has anyone else had a moment where you watched someone else work and saw exactly what you were messing up?

2 comments

2 Comments

ryanprice1mo ago

Funny how that works... happens with so many things in life. I realized the same thing with salt timing on steaks last year, always thought salt way ahead would dry them out too much but turns out I was just missing the whole osmosis thing. Same with how I used to overwater my tomato plants because I thought more water meant juicier fruit. Sometimes we just lock into a habit and never question it until someone shows us a better way.

kelly_coleman611mo ago

That overwatering thing really hit home. It's funny how we think we're helping something by giving it more of what it needs, but more isn't always better.