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Unread 06-19-2012, 07:53 AM   #18
Texas Turtle
Take a breath!

Join Date: 05-26-09
Location: Fulshear, Texas
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The guys who do comps down here usually trim it off with a fillet knife after cooking and before slicing. I usually leave it on unless it's unusually thick. Sometimes I trim of off when I slice if I see one that's too big. Personally, I like a little fat on my brisket.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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