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Showerthought: I trimmed briskets in 3 hours back in 2019, now it takes me 40 minutes
Switched to a Victorinox breaking knife and started working from the point end instead of the flat, which fixed the ragged edges I used to get. Anybody else change up their silver skin pull after years of doing it one way?
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nancy_owens9d ago
That bit about "working from the point end instead of the flat" really hits home. I heard a guy on a BBQ podcast say almost the same thing last year, that the flat fights you the whole way because the grain runs every which way and the point end just peels apart clean. He said he saves the flat for last now, once his hands are warm and he has a feel for the fat. Never thought about it that way before but it makes sense. My last few packers went way faster after I stopped trying to muscle through the flat first.
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