A brisket class in Lockhart flipped my whole trimming game

Honestly I drove 3 hours to Lockhart last month for a Saturday class at one of those old pit spots. The instructor pointed out I was slicing off too much fat cap, like over 70% of it, before the smoke even started. He said to leave a quarter inch and let the render do the work, and the bark came out way better on my last two cooks. Anyone else pick up a trick from a pitmaster that made you rethink a basic step?

1 comments

1 Comment

carr.blake5d ago

Ngl, same thing happened to me, I was way too aggressive with the trim until someone said chill out.