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Trimming silver skin seemed pointless until a tough brisket made me see it differently
I used to think a little silver skin left on wouldn't hurt the meat. After one brisket came out real chewy, I now clean it off every time and the results are much better.
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ray1736mo ago
Funny how a single bad cook can change your whole method. @casey818, that low and slow idea gets treated like gospel for everything, but it ignores how much the meat itself can change. A tough old bird or a fatty piece of pork might need a totally different approach. Sometimes you just have to treat each piece of meat like its own problem to solve.
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sam4377mo ago
That last pork shoulder taught me the same thing.
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casey8187mo ago
Man, I always thought low and slow was best, but that last one proved me wrong, didn't it?
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jade_shah797mo ago
Isn't it funny how we stick to methods just because they're popular? I followed the low and slow rule for years with ribs and even my morning coffee routine. Then I tried a faster brew and liked it better. Makes you wonder what other "right ways" we follow without really testing them ourselves.
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