Originally Posted by cbagby64
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