Am I the only one who spent 3 hours trimming brisket wrong?

I bought a full packer brisket from Costco last Saturday. Thought I knew what I was doing after watching a few YouTube videos. Turns out I was leaving way too much hard fat on the point end. After 3 hours of fighting with my knife, I finally watched a real pitmaster's breakdown and realized I was basically ruining the cook before it started. The bark came out patchy and the flat was dry. Has anyone else had that humbling moment where you realize you've been doing a basic prep step wrong for years?

3 comments

3 Comments

the_eric5d ago

Man I did the exact same thing with my first Costco brisket, spent forever trimming and still ended up with that sad patchy bark. The worst part is thinking you killed it until the smoker proves you wrong.

ericcraig5d ago

Buddy of mine swore he'd never buy another prime packer after his first one turned into a leather brick. Left it on overnight at 225, woke up to a stall at 160 and nearly tossed the whole thing. Said it ended up being the best brisket he'd ever made, go figure.

taylor9575d ago

C'mon man it's just brisket not brain surgery.