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Unread 10-05-2012, 03:15 PM   #22
landarc
somebody shut me the fark up.

 
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I trim all external fat but 1/8" of the fat cap. There is a large chunk of fat between the point and flat, I take all of that out. I also trim the thin edges as I dislike how they cook. I tend to square the sides of the brisket up a bit. I peel any silverskin left on the underside of the flat as well. So yes, a lot of waste comes off a packer in my cooks. Easily 2 and sometimes more than 3 pounds.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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