Watched a competition pitmaster trim brisket last weekend and it blew my mind

I went to a BBQ festival in Kansas City last Saturday and this guy from a championship team showed me how he trims his briskets. He took off way more fat than I ever would, like a solid 2 pounds off a 15 pounder. Then he saved all the fat trimmings to grind into his sausage later. Has anyone else tried trimming that aggressively or am I just being too careful with my meat?

3 comments

3 Comments

black.joel3d agoMost Upvoted

Used to trim mine way lighter until I watched a competition guy do the same thing. Now I go harder with the knife and save every scrap for tallow.

jamie_smith2d ago

Same boat here man. I used to be way too careful, leaving too much fat on just to "save" it. Watching a comp guy ruthlessly trim every bit of silver skin and save the fat changed my whole approach too. Now I keep a separate bowl for fat trimmings while I work and render it all down into tallow on Sunday. Feels good not wasting a single scrap.

carr.gavin2d ago

A Sunday tallow rendering session? You're way more organized than me.