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Cooking > Barbecue > technique for t...
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technique for trimming fat off brisket

by Zz Yzx <zzyzx__@[EMAIL PROTECTED] > Jun 24, 2008 at 09:28 AM

Hi all;

I've done a couple cryopak briskets.  I've tried to follow your
directions, re: trinning fat to 1/8" to 1/4".  It's the hard,
yellowish fat.

I've just been using a sharp meat knife to try and slice it off, but
it's not working well.  I either go to deep and cut through the fat
into the meat, or spend way too much time scraping off thin layers of
the fat, and not getting it down to thickness.

Is there a trick?  A proven method?  Or is it just me?

Thanks a heap,
-Zz
 




 11 Posts in Topic:
technique for trimming fat off brisket
Zz Yzx <zzyzx__@[EMAIL  2008-06-24 09:28:57 
Re: technique for trimming fat off brisket
"Dimitri" <D  2008-06-24 11:07:47 
Re: technique for trimming fat off brisket
Steve Wertz <swertz@[E  2008-06-24 13:24:16 
Re: technique for trimming fat off brisket
"nailshooter41@[EMAI  2008-06-25 11:14:07 
Re: technique for trimming fat off brisket
Nonnymus <nobody@[EMAI  2008-06-25 15:26:29 
Re: technique for trimming fat off brisket
"nailshooter41@[EMAI  2008-06-25 23:00:05 
Re: technique for trimming fat off brisket
Nonnymus <nobody@[EMAI  2008-06-26 09:23:34 
Re: technique for trimming fat off brisket
"Ivan Weiss" &l  2008-06-27 07:16:13 
Re: technique for trimming fat off brisket
=?iso-8859-1?B?VEZNrg==?=  2008-06-26 14:47:38 
Re: technique for trimming fat off brisket
"nailshooter41@[EMAI  2008-06-26 12:32:58 
Re: technique for trimming fat off brisket
Kathleen <khhfmdeletet  2008-06-26 17:06:19 

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