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A 20 year pitmaster at a gas station changed how I trim brisket
Stopped for fuel outside Lubbock last Friday and this old guy saw me staring at his smoke box. He asked to watch me trim my next packer and told me I was cutting against the grain of the fat cap. Said I was leaving too much hard fat on the point end and it was blocking smoke penetration. He showed me his method, took maybe 4 minutes total, and the flat came out way more even. Have any of you tried trimming the point end first or do you all stick to the standard deckle removal order?
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