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Unread 09-06-2006, 09:38 PM   #14
somebody shut me the fark up.
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Join Date: 01-04-05
Location: Pleasant Hill, MO
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I trim most all of the "hard" fat off. A 12 pound brisket probably weighs 10 pounds when I'm done trimming. I take off that nasty yellowish fat on the fat cap and all the thick stuff. I trim excessive fat off the top of the flat. I also never bother to season the bottom (fat cap).
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