Originally Posted by big brother smoke
why not just do a chusk roast instead? Just curious.
Because brisket makes a great burger!
I think a packer is too fatty for burgers. I'd trim the flat down to 1/8" fat cap, and trim as much fat off the point as possible.
Now, if you really want the 'juices' dripping down your arms when you eat, don't trim it at all. :)
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