Pro tip: A quick vinegar soak saved a tough brisket trim for me last week.

I was working on a 14-pound packer that felt like trimming a tire, and my knife was just skating off the fat cap. My boss in the Kansas City shop told me to mix a 50/50 water and white vinegar solution and let the brisket sit in it for 10 minutes. The fat firmed up perfectly and I got the cleanest trim I've done in months. Has anyone else tried this, or got a different method for a stubborn fat cap?

3 comments

3 Comments

thomas3469d ago

Actually, that vinegar trick works because it's ACIDIC, not because it firms things up. It slightly breaks down the surface, which is why your knife stops skating. Letting it sit too long can start to "cook" the outer layer like ceviche though, so ten minutes is the absolute max I'd go.

sandrat249d ago

Yeah, @thomas346 is totally right about the acid thing. I tried it on some tomatoes last week and left them for maybe fifteen minutes, and the skins got this weird, mushy feel. It was definitely starting that "cook" you mentioned. Ten minutes is the sweet spot for sure, any longer and you ruin the texture. It's a good trick but you gotta watch the clock.

ben_nguyen1d ago

Ever try a quick salt sprinkle instead? I found it pulls a little moisture to the surface and gives the skin some grip without changing the texture. It works in just a couple minutes so there's no risk of overdoing it.