Reply to "Brisket Fat Cap"

tomMember

Don't know about that "expert" part,but thanks for the kind words.

Although for comps,we may trim more than many othe cooks-but most feel it is a waste of time,at the starting point.

If you think about it from the viewpoint of having several cases of packers going at once,it sure is easier to just clean them up,as you get ready to serve them.

Also,in brisket country,many restaurants just slice and let the diner trim-or consume- as much fat as they like.

8/26/086:57 AM

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