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Unread 03-02-2009, 08:08 PM   #5
bigabyte
somebody shut me the fark up.

 
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I recommend trimming as much brisket fat as possible and replacing it with other fats. The brisket fat makes the texture less desirable unless you cook the burger low and slow. I know others out there disagree, but this is what works for me.
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Duh.
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