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Noticed a shift at Franklin's brisket class last month
Took Aaron Franklin's class in Austin 3 years ago and everybody was all about trimming fat. But last month at a backyard demo, 3 different guys were leaving way more fat cap on and saying it brings better flavor. Did they change the method or is this a new trend catching on?
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coleman.henry14d ago
That brisket thing matches a bigger shift I've seen everywhere. People are moving away from stripping things down to what's "perfectly efficient" and instead adding back that layer of imperfection for richness. It's like how coffee shops used to obsess over a completely clean, bright pour-over but now everyone's into a darker, oilier shot. Same with cooking shows a few years back where every vegetable had to be perfectly peeled and uniform, now they leave skins on for texture and flavor. So leaving more fat on the brisket feels like part of that same trend of letting ingredients be messier and more natural. You think this will last or is it just a passing thing?
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oliver81114d ago
Man, reminds me of when everyone suddenly decided they liked chunky peanut butter again.
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