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Just trimmed my 500th brisket flat this morning
I was cleaning up after a big order for a BBQ joint downtown and counted the tickets. I've been at this shop for about two years now, but hitting that number really made me stop and think. It's not just about the count, it's about the feel of the knife now. I can tell by the resistance against the fat cap if the grain is running right or if it's a tougher piece, before I even see it. My waste trim per brisket has dropped from nearly a pound to maybe six ounces on average because I'm not second-guessing the cuts anymore. That's a lot of meat saved over 500 briskets. Anyone else track a specific cut like that and notice their speed or waste change over time?
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craig.mila5mo ago
Ever have a brisket where the feel was just completely off, like the grain was lying to you?
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the_william5mo ago
Man, you counted the tickets? That's some next level dedication. I just try to forget how many floors I've laid. Sounds like you could trim a brisket in your sleep now. Six ounces of waste is wild. My waste is usually the leftover pizza crusts.
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