Pro tip: I stopped trimming my brisket cold and started doing it hot

For the first 3 years I always trimmed my packer brisket straight out of the fridge. Cold fat is hard and I kept taking off too much or leaving uneven spots. Last month I let it sit on the counter for 45 minutes before trimming and it's way easier to feel the fat cap thickness. The knife glides through room temp fat like butter. Who else trims cold vs room temp and why?

3 comments

3 Comments

robin6288d agoTop Commenter

Tbh I made that switch too, total game changer.

jason_lewis38d ago

Oh man, that reminds me of the time I tried that and ended up breaking my coffee maker instead.

the_claire7d ago

Read an article the other day saying a lot of people are switching to pour-over methods. They said it makes a cleaner cup of coffee that's less bitter. Not sure if it's worth the extra effort but I might give it a shot.