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Unread 09-16-2013, 12:23 PM   #5
landarc
somebody shut me the fark up.

 
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When I get a brisket, and I almost always but a packer, I trim it up.

In the above shot, ignore the fact that it is folded. If you look at the flat (on top), you can see where I have trimmed off the tapered edge of the flat. This will end up rounding off during the cook. But, with the edge trimmed like this, I get no drying on the edges.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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