Originally Posted by lkissell
How do you remove the hard fat? Is this just the outer layer of fat around the brisket?
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?
Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser, and now a Lightening Fast RED Thermapen