Why does nobody talk about trimming brisket cold vs room temp?

I used to always trim my briskets right out of the fridge, cold and stiff. Thought that was the only way to keep the fat from getting too soft and messy. About 6 months ago I tried letting one sit on the counter for 45 minutes before trimming and it changed everything for me. The fat cap slices way cleaner and I can feel exactly where the hard fat is versus the good stuff. My cook times got more consistent too because the meat temp was closer to the smoker temp from the start. I still see most competition guys doing it cold on YouTube and I feel like I'm going against the grain here. Has anyone else made the switch to warmer trimming and got better results?

2 comments

2 Comments

dianagreen4d ago

Glad I'm not the only one who noticed this. Room temp trimming feels way easier to me too.

oliver_anderson4d ago

Last grow I did room temp and the buds came out way cleaner @dianagreen.