Why does nobody talk about trimming with the grain on brisket?

I spent like 3 years trimming briskets the same way, just hacking off fat however. Then last month a customer asked me why the slices looked ragged, and I realized I was cutting against the grain the whole time. Flipped it around, and the whole deckle came off clean. Has anyone else had that 'wait, I'm doing this backwards' moment?

2 comments

2 Comments

dakotal162d ago

Rendered the first brisket fat cap off wrong for two years before a chef yelled at me to flip my knife around.

noah_walker162d ago

Oh man, that reminds me of how often we get stuck doing something the hard way just because nobody ever showed us the right one. It's funny how a small piece of advice can save you years of frustration, whether it's in the kitchen or anywhere else. Sometimes you just need someone to point out the obvious that was hiding right in front of your face.