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The old timer at the shop on Clark St said to stop trimming briskets cold, and my yields went up
I was cutting cold packers for 10 minutes a side and getting ragged edges, so last month I tried letting them sit out 20 minutes first and the knife just glides now. He claimed you save 4 to 6 ounces of usable meat per brisket that way, which sounds like a stretch, but my trim pile is definitely smaller. Anybody else trim at room temp or am I risking too much time in the danger zone?
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