Why does nobody talk about trimming with the grain on brisket?
I spent like 3 years trimming briskets the same way, just hacking off fat however. Then last month a customer asked me why the slices looked ragged, and I realized I was cutting against the grain the whole time. Flipped it around, and the whole deckle came off clean. Has anyone else had that 'wait, I'm doing this backwards' moment?