Quote:
Originally Posted by lkissell
Plakers,
How do you remove the hard fat? Is this just the outer layer of fat around the brisket?
Thanks.
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No Im talking about that small blob that sits atop and starts the separation of the flat and the point. Costco flats are already pretty well trimmed. I thinned down the layer on the CAB packer I did. What I dont cut out is the real fatty outter edges that sometimes gets trimmed from the brisket(as seen in videos I have watched.)
Anybody who can explain this alot better than me?
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Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser, and now a Lightening Fast RED Thermapen
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