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Spent 10 years trimming brisket wrong until a pitmaster at Franklin told me
I used to cut all the fat off the point because I thought it was wasteful. After a trip to Austin last summer, a guy working the pit showed me to leave a quarter inch cap and it's the only way I've done it since. Anyone else have a basic technique they stuck with forever before someone fixed it?
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carter.thea19d ago
That 'wasteful' thing hits close to home - I used to toss celery leaves and carrot tops until a chef friend told me they're perfect for stock. Now I freeze them in a bag and throw them in whenever I'm making broth.
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