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My old boss in Bakersfield told me to stop trimming so much fat off my briskets
I was venting to him last week about customers griping that my brisket was too lean and dry, and he just laughed at me. He said he trims maybe a quarter inch of fat cap max, and I've been taking off way more than that for a while now trying to make it look clean in the case. Cut three briskets his way on Saturday and the difference in the moisture was night and day. Now I'm second guessing every trim I've done for the past 6 months, so how much fat are you all actually leaving on yours?
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