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Just watched Myron Mixon trim a brisket live and it blew my mind
He took off way more fat than I ever do but the final cook came out perfect at his demo in Austin last weekend. Has anyone else tried trimming that aggressive or is it just a competition thing?
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oliver_anderson25d ago
That aggressive trim makes sense if you think about how most people overcomplicate things in general. It's like when you see a pro chef chop an onion in two seconds, the confidence to cut more off usually comes from knowing exactly what's left.
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wadebailey25d ago
That chef analogy is spot on. Do you think most people just don't practice enough to get that kind of confidence, or is it more about them being afraid to make mistakes in the first place?
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