Just picked up a couple of $.85/lb. briskets. I love the holidays when meat goes on sale. Anyway, when trimming for corned beef, how much fat would ya'll leave on. I've corned several venison shoulders but never did a brisket before. I plan on separating the point and flat and using the flats for pastrami.
Thanks,
TXHawgHunter
Thanks,
TXHawgHunter