Drove 3 hours to Lockhart and a brisket trimmings bowl stole the show

Went down to Black's BBQ last Saturday with my buddy, mainly to compare their brisket bark to what I get at home on my offset. We ordered the big platter, but the thing I couldn't stop thinking about was the bowl of burnt ends and trimmings they toss in the warm sauce on the counter. I asked the pitmaster how long they let those bits render before serving, and he said around 4 hours in their warmer, which I never do. Has anyone else tried saving all your brisket trimmings and simmering them in your mop sauce as a side dish?

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riley_taylor2mo ago

The same thing happens with roast chicken at my place, the crispy skin and drippings always beat the actual meat. It's like the stuff we treat as a byproduct ends up holding all the flavor because it gets coated and cooked slow in its own fat. So maybe the real trick is paying attention to what we usually toss, not just to the main event.

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