Had a chat with a retired cutter that changed how I trim briskets

Last Saturday at the Des Moines farmers market, this old timer named Hank watched me work a brisket for a minute. He said I was taking off too much fat on the first pass, and that the silver skin should stay until after the rest. I tried his way on a 14 pounder and the yield jumped almost 2 pounds, it felt totally weird at first but the texture came out better too. Anyone else get advice from the older crowd that goes against what they teach in butcher school?

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1 Comment

joseph5291mo ago

Old timer at my local shop told me to leave the fat cap thicker and trim after the rest, same as you. I was skeptical but my last brisket held moisture way better and sliced cleaner, so I'm sticking with it.