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Took a class with a competition pitmaster and completely changed how I trim brisket
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jason_robinson1mo ago
Same here, I used to hack off way too much fat before I saw how they do it.
3
the_sage1mo ago
Nah see I always cut as much fat as possible off my cuts. Fat cap rendered uneven and leaves a greasy mess half the time. Leave a thin layer yeah but people overthink this whole fat thing.
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