cinmur
Knows what a fatty is.
- Joined
- Mar 5, 2012
- Location
- Mitchell, sd
I have a large cook coming up...doing 10 briskets in a uds hanging on hooks. I usually trim off the big hard fat and leave around 1/4 inch where there is fat. I notice that some do not trim at all...I know this is a can of worms to open, but would appreciate some guidance as I will be doing these by myself and it will take a lot of time to do a lot of trimming. If we don't trim, there will be good amount of fat in the bottom of the UDS.