Shoutout to the 90 pound mark, that's the number that got me to change how I trim briskets

Amy Murphy · 2026-10-09T11:50:02.916206+00:00

I started weighing my brisket trim about 3 weeks ago at my shop over in Gary, and I was tossing 9 to 10 pounds off every packer. That is roughly 25 percent of the meat going in the bin, and at $4.20 a pound that adds up fast. Now I trim the deckle down flatter and run the fat cap to a quarter inch instead of half, and my yield is up almost 8 pounds per brisket. What trim are you all saving and using, or am I the only one late to this?

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Shoutout to the 90 pound mark, that's the number that got me to change how I trim briskets | Butchers - The Community Guide