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Talking to an old pitmaster changed how I trim brisket fat
Ran into a retired guy at a competition in Kansas City last month, he watched me spend 15 minutes carving off every bit of fat and just said 'you're throwing away flavor, leave a finger's width.' Tried it on my next cook, the bark set better and the meat stayed juicier through the stall. Anyone else get told to stop over-trimming and actually listen?
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