- Joined Dec 26, 2006
Our local grocer sells trimmed brisket and I was wondering if that was a good idea. They leave a fat cap on the flat side but remove almost all the fat from the topside. My wife and I are the only ones to eat the fruits of my labor, so I hate to buy a packer cut and have a lot go to waste. I could trim and cut it in half and store some of it, but if the smaller 4.5-6# trimmed cuts work, that would be easier.