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Unread 02-01-2010, 05:49 PM   #13
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Originally Posted by cbagby64 View Post
Questions: Do you trim all the visible fat off or do you keep it on?

I have always kept most if not all of the fat on the brisket but in watching BBQ Pitmasters and looking at some other blogs I see that a lot of cooks trim all the visible fat off.

What are the pros/cons of taking all the visible fat off?
Some of them on tv are using Waygu beef also, maybe they can get away with trimming that much off
Kurt - Ole Hickory CTO - FIREHOUSE BBQ Vending Trailer
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