A regular asked me to trim his brisket fat, now I do it different every Friday

This guy comes in every Friday around 11am, always asks for the same flat cut. Last week he watched me trim and said, 'you're leaving too much on the side, the grain runs the other way.' I thought he was nuts, but I flipped the brisket and looked again. He was right, I'd been cutting against the grain for months on that spot. Now I check the fiber direction before I even touch the fat cap. Anyone else had a customer teach them something they missed in training?

1 comments

1 Comment

elizabeth22022d ago

Whoa, slow down there! You’re acting like one regular customer is the secret master of BBQ, but if you’d been doing it wrong for months, that’s on you, not some lucky guess from a dude watching you cut.