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Pro tip: An old butcher in Kansas City told me to stop trimming briskets cold, and my yields jumped 9 percent
He said cold fat tears and takes good meat with it, so I started pulling packers out of the cooler 2 hours before trimming, right when the fat hits about 45 degrees. Last month I ran 40 briskets for a Saturday pop-up and trimmed out 9 percent more usable meat than I did in June with the same cryovac weight. Does anyone else let their briskets warm up first, or am I risking my food safety window for nothing?
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