Q-Dat
Babbling Farker
- Joined
- Dec 4, 2008
- Location
- Pearl River LA
Ok I know that briskets wre inherently fatty, but I have noticed lately on IBP briskets(which seem to dominate the brisket market here) That I am cutting away about half the weight of the brisket when trimming, and that is with leaving about a 1/4" fat cap. When I do find other brands like Excel or Swift, I have noticed that the fat left by the packer is not nearly as thick.
Anybody else noticed?
Anybody else noticed?