Loading…
19
My old boss in Kansas City said to never trim a brisket cold, and he was dead right
I ignored him for a month because trimming cold meat is way easier and the fat stays put. Then I sent out 6 briskets in one weekend that all cooked uneven and dried out on the flat, and the difference was night and day once I switched to trimming at room temp. Anyone else get taught this the hard way or do you trim cold and make it work?
1 comments
Log in to join the discussion
Log In1 Comment
derekc3020d ago
Trimmed cold for years, then same thing happened to me lol.
4