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The Water Cooler
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<blockquote data-quote="p238shooter" data-source="post: 3465674" data-attributes="member: 24583"><p>Like some here with briskets, I trim all the hard fat off I can and leave about a quarter inch or so average of the rest but do not get too excited if I miss some in the "valley" spots. I can trim a little more off as I slice if needed. I do not mind a little edge of fat. Those who prefer no fat can trim as they go if they like, us who like a little can chow down. Ha Ha .</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3465674, member: 24583"] Like some here with briskets, I trim all the hard fat off I can and leave about a quarter inch or so average of the rest but do not get too excited if I miss some in the "valley" spots. I can trim a little more off as I slice if needed. I do not mind a little edge of fat. Those who prefer no fat can trim as they go if they like, us who like a little can chow down. Ha Ha . [/QUOTE]
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