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The Water Cooler
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<blockquote data-quote="Shoot Summ" data-source="post: 3465544" data-attributes="member: 1055"><p>Do you trim your brisket? It's part of my regimen, this beauty started as an almost 15lb Prime brisket. I've watched hours of trimming videos and have subscribed to Aaron Franklin's perspective on trimming. Get rid of the hard fat where you can without digging it out, trim to about 1/4" layer of fat on top of the flat, remove fat from the bottom where you can . Remove small pieces of meat that will burn up, shape the brisket to allow good airflow over it. I took about 3.5 pounds off of this one, very little of that was meat, wish I had a way to convert that little bit of meat into something useful though.</p><p></p><p>[ATTACH=full]181628[/ATTACH]</p><p></p><p>[ATTACH=full]181629[/ATTACH]</p><p></p><p>[ATTACH=full]181630[/ATTACH]</p></blockquote><p></p>
[QUOTE="Shoot Summ, post: 3465544, member: 1055"] Do you trim your brisket? It's part of my regimen, this beauty started as an almost 15lb Prime brisket. I've watched hours of trimming videos and have subscribed to Aaron Franklin's perspective on trimming. Get rid of the hard fat where you can without digging it out, trim to about 1/4" layer of fat on top of the flat, remove fat from the bottom where you can . Remove small pieces of meat that will burn up, shape the brisket to allow good airflow over it. I took about 3.5 pounds off of this one, very little of that was meat, wish I had a way to convert that little bit of meat into something useful though. [ATTACH=full]181628[/ATTACH] [ATTACH=full]181629[/ATTACH] [ATTACH=full]181630[/ATTACH] [/QUOTE]
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