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Date Posted: 20:52:21 04/02/02 Tue
Author: smokin Jim
Author Host/IP: wnpgas07-p43.mts.net / 216.130.92.105
Subject: Re: Talk to me about Brisket!!
In reply to: Peter 's message, "Re: Talk to me about Brisket!!" on 20:19:06 04/02/02 Tue

What are you trimming off the whole packer cut brisket. I hope you are not cooking the flat by itself. Wehn you take the deckle off and the big old chunk of fat under it, you are taking away the self basting aspect of the whole piece. Without this part, the point can be hard to keep from drying out. You need fat for basting, flavour and moisture. Just my opinion, of course.

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