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Unread 09-11-2011, 01:00 PM   #13
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
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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.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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