Thread: Brisket help
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Unread 03-30-2013, 10:48 PM   #3
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Join Date: 07-04-09
Location: Jonesboro,Tx
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If the fat aint rendering your not cooking it long enough. I trim my FC to 1/4" when the brisket is truly done it is about 1/16- 1/8" Don't dis the fat that is where the flavor comes from.

after trimming

after cooking

slice from the flat
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