Got a chance to visit a real smokehouse in Kansas City last month and it shifted my whole approach to trimming brisket

I was down in KC for a flooring job and my customer ran a barbecue joint on the side. He let me hang out in his smokehouse one morning and watch him prep. The guy trimmed his briskets way different than I do. He left a solid half inch of fat on the flat and only took off the hard stuff near the point. I always thought you had to trim it clean and get all that fat off. He said the fat keeps the meat from drying out during a long smoke and you can always trim it after. So I tried that method on a whole packer this weekend and the result was WAY better than anything I've done before. Juicier and the bark stayed on better too. Any of you butchers out there adjust how you trim for different cooking styles?

2 comments

2 Comments

ben66224d ago

Hearing about that fat trick makes me wanna try it this weekend too, glad it worked out for you.

patb1224d ago

Man just make sure you prep the pan right, that's where I messed up the first time!