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Unread 10-13-2009, 04:33 PM   #1
Bigmista
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Default The Brisket Chronicles - Part III

In Leanza' thread, (http://www.bbq-brethren.com/forum/sh...ad.php?t=70609) someone asked how you know where to split the flat from the point so I did a little pictorial showing how I trim the brisket so the split is visible.

Here is the fat that needs to be removed:



And on the other side...



And here is the brisket after it's been trimmed...








Let me know if this is helpful.
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