Every brisket recipe I have ever tried (before I found Cookshack.com) called for ALL the fat to be trimmed off. The reason being you want to rub, baste, sauce the meat, not the fat.
Is this correct thinking? How much do I need to trim it if at all?
![Confused](/static/images/graemlins/icon_confused.gif)
I'll be trying it out this weekend.
![Wink](/static/images/graemlins/icon_wink.gif)