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A retired pitmaster in Austin told me my brisket was too clean
He said I was trimming all the fat off like a surgeon and that the best briskets keep some ugly edges for flavor, so I left a messy flap on my last cook and honestly it came out juicier, has anyone else gone less neat with their trim on purpose?
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viola_patel721mo ago
My buddy Rob had the same thing happen at a BBQ class in Lockhart. The teacher walked by while he was trimming and yanked the knife out of his hand, said he was making a "pretty brisket" not a tasty one. Rob left like a half inch of fat on one side, all jagged and ugly. That thing turned out so good we didn't even need sauce, which is saying something because Rob usually drowns everything in it. He still trims sloppy on purpose now, calls it the "dirty edge" and swears it's his secret.
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