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Unread 08-03-2009, 10:47 AM   #5
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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What both ^ of them said. Most flats are just trimmed too close. I prefer to cook whole ones, but when I do just a flat, I buy a whole brisket separate the flat, freeze the point. I wish I had a fat up picture but I do minimal trimming on the fat as you can see by looking at the end view.

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