Fallen Kell
Knows what a fatty is.
- Joined
- Apr 22, 2014
- Location
- West Deptford, NJ
My #2 is when they trim 30%-40% of the brisket to make it "aerodynamic" (I've actually heard people make this claim multiple times)
THIS!!!! Now, to a very small extent, I can understand trimming the fat to something that will actually render, and removing silverskin so my rubs stick to meat and make a good bark. But trimming to make it aerodynamic? How much air do they think is blowing over that meat and how much wind resistance do you think that meat is creating?
The only thing I can think of is trimming the top such that the fat that renders will roll/drip off the meat instead of pooling up somewhere and destroy any chance of developing good bark under that pool of rendered fat/bastings.