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).
__________________
KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org
|