Thread: Brisket help
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Unread 04-01-2013, 07:27 AM   #8

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Originally Posted by brandonh1987 View Post
Hmm I wonder why I still have lots of fat on top. I'm defiantly cooking it long enough. Perhaps I'm not trimming it enough.
Why are you defiant?

If the fat that you are referring to is the fat cap, that won't render away. it will soften but that's about it. Some folks slice the brisket with the fat cap on and trim it away when eating (or eat it), others take it off before slicing. Your call.
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