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How much fat to trim off of brisket?

cdschoonie

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I have heard the 1/4" layer of fat, but what about the big solid glob of fat in the middle?
 

crankybuzzard

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It's all up to you and your guests... how much fat do you want on the meat?

It'll cook with full fat or fully trimmed...
 

chef jimmyj

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A lot of the fat between the Flat and Point, can't be removed without separating the two. Or at least exposing portions of the point to drying out.  Trim what you want or can from the surface and let the Heat and Guests deal with the rest...JJ
 

SmokinAl

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From time to time I have partially separated the flat & point by taking a lot of that fat out.

Then I put some rub in between them & put them back together.

I'm not a big fan of all that fat either.

Al
 
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