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How to trim a brisket flat?

newbtoq

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Joined Dec 7, 2018
So bought a flat from Costco .Looked online for basic of trimming the edges and the fat cap etc .think I understand the basics. However when I started getting into this bad boy there's a big thick, hard vein of fat running through the center of this thing.

What do I do? Do I leave it? Cut this sucker in half? I just don't know...help!! IMG_20181207_175705.jpg IMG_20181207_175644.jpg IMG_20181207_175705.jpg
IMG_20181207_175705.jpg
 

chef jimmyj

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Looks like not just flat but a portion of the point too. You can leave it as is. Much of it will render and keep the meat moist, then remove excess before slicing if it bothers you. Many folks love some fat with there lean meat, ME, so just cook, as is, and slice. Or, remove it first and cook two thinner pieces...JJ
 

Scott Eisenbraun

Smoking Fanatic
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Once it's cooked to probe tender, it's easy to separate the flat from the point. Just slide the knife between the fat and meat.
 

motocrash

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JJ's got ya covered.What brand cutting mat/board is that?
BTW - Nice knife!
 

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