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Vent: lost 3 briskets in a row trimming cold, now I wait 20 minutes
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val86216d ago
Three years ago I would've told you cold trimming is fine and people just rush it. Then I did a side by side on two packers from the same cow, one trimmed at 38 degrees and one at 50, and the cold one lost way more meat to the knife. The fat just grabs the blade when it's hard like that. Now I let them sit on the counter while I set up the smoker and it's a whole different deal.
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