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Unread 09-11-2011, 12:00 PM   #13
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I agree with Vinny, I don't trim fat unless it is hard and yellow, or over 1/2" thick. It just isn't necessary. I also rarely buy brisket smaller than 6-7 pounds, as the smaller pieces don't cook up as nicely. Also, a tough brisket usually means under-cooked.
Whip It Off, Chambers!

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