Shoutout to the butcher who told me to stop trimming my brisket so much
I was at a little meat market outside Kansas City last month, buying a packer brisket for a cookout. The guy behind the counter, older fella with a white apron, watches me inspect the fat cap and starts shaking his head. He said I was cutting away all the flavor. I told him I always trim down to 1/8 inch like the competition guys do. He laughed and said 'son, you're not cooking for judges, you're cooking for family.' So I left it thicker, maybe 1/4 inch, and that brisket came out way juicier than any I've done before. Has anyone else had a butcher or pitmaster steer them wrong with that super thin trim advice?