Question to BBQchef33 who cooked with Franklin.
When prepping all the briskets for the smoker how much trimming did he do of the fat?
No trim, just rub and cook, or was some of the hard and excess fat between the flat and point removed? if so how much, how deep?
Also it looks that he (and some others catering) don't separate the point and flat before serving, just cut them together into pieces and serve. Was that correct for your event also?