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Life After Brown
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<blockquote data-quote="retiredTxfeeder" data-source="post: 2689444" data-attributes="member: 52978"><p>Best to get a little bigger one than you think you will need. When I trim the fat off, I try to leave about 1/2" of fat everywhere I can, even on the cap (the high part) You will trim off several lbs of fat probably. If you have some brisket left over, no biggie, it freezes well. Look at all the brisket in the case, pick each one and try to fold it in two. The ones that bend the most have the best meat/fat ratio.</p></blockquote><p></p>
[QUOTE="retiredTxfeeder, post: 2689444, member: 52978"] Best to get a little bigger one than you think you will need. When I trim the fat off, I try to leave about 1/2" of fat everywhere I can, even on the cap (the high part) You will trim off several lbs of fat probably. If you have some brisket left over, no biggie, it freezes well. Look at all the brisket in the case, pick each one and try to fold it in two. The ones that bend the most have the best meat/fat ratio. [/QUOTE]
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