Loading…
3
Showerthought: I used to trim briskets to a perfect 1/4 inch and now I barely touch them
For my first 6 months at the shop in Reno I was obsessed with getting every brisket trimmed to a clean 1/4 inch cap, wasted probably 3 pounds of good fat per packer. Then my old boss Ray watched me do it one Saturday and said "you're trimming away money, son." Now I leave closer to a half inch, score the fat side in a crosshatch, and the bark comes out better and I'm not tossing $40 of trim a week. Sold 3 more cases a week since I made the switch back in March, customers say the slices taste richer. Anybody else's old school habits cost them more than they saved?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.