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Caught a bit of a podcast with Myron Mixon talking about his competition brisket trim
He was saying he takes off way more fat than a lot of backyard cooks think is right, like a full inch off the flat sometimes. His point was that on a fast, hot cook for competition, you need that meat exposed to get bark fast, and the fat just won't render in time. It made me rethink my own low and slow method for home, where I leave a thicker cap. I guess the 'right' trim totally depends on your cooker and schedule. Has anyone else switched up their trimming style after hearing how the pros do it for contests?
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the_miles6mo ago
That part about the fat not rendering in time is the key.
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lucas_grant836mo ago
Totally reminds me of my last brisket disaster.
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