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Used to trim briskets at 6am sharp, now I wait till after my second coffee
Back in my first two years at the Austin shop I'd slice the fat cap like a robot before the prep crew even unlocked the doors, but after one morning I butchered a prime packer so bad the owner pulled me aside and said 'slow down or find another line,' so these days I set the block aside, drink my coffee, and watch the meat come to room temp for 20 minutes first, anyone else had to unlearn their rush habits?
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brian_kelly911mo ago
Read somewhere that the best pitmasters in Lockhart all say the meat talks to you, not the clock, and that stuck with me. Now I just listen for the fat to feel soft instead of racing the timer.
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