The day I stopped trimming my brisket flat for competition
I spent 3 years trimming my briskets into that perfect aerodynamic shape for competitions, taking off pounds of fat and meat. Then I watched a pitmaster in Lockhart do a demo where he barely touched his brisket with a knife. He just squared up the edges and left the fat cap thick. I asked him why and he said all that trimming just dries out the flat and wastes money. Next contest I tried his way, left a solid half inch of fat on. My brisket scored higher than ever before and I had way more yield. Now I just trim the loose silver skin and call it good. Anyone else have a trimming habit they had to break?