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Old 07-16-2008, 09:12 PM   #21
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Wow Cliff. Those are magazine quality food pics.
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Old 07-17-2008, 07:02 AM   #22
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Nice & juicy, Great pics thanks
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Old 07-17-2008, 08:36 AM   #23
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Thanks for the replies.

I tried to trim the fat with a wire cheese cutter.

Just so everyone knows........A cheese cutter will not trim the fat on a brisket.

I am now trying to figure out how to mount an electric motor and a coping saw blade on my cheese cutter.
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Old 07-17-2008, 11:58 AM   #24
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Hmmmm...might want to patent that one Stogie. Aint never heard of before. Sounds like a good plan.

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Old 07-17-2008, 03:15 PM   #25
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Quote:
Originally Posted by Stogie
Cliff,

Ya mean you haven't tried a fish skinner???? LOL

I am to the point where my handy Forschner knife can cut the fat cap of a brisket flat off in one large piece....it ain't purty but......

Doing this you can then lift off the cap, rub your meat down, replace the cap and use tooothpicks to secure. When you flip your brisket, take the fat cap back off and place on the other side of the meat and again secure with toothpicks.

I might have to go buy some briskets and take some pics. Maybe next week.

Anyway, the pics look great!
Which piece do you throw out?
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Old 07-17-2008, 03:33 PM   #26
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Old 07-17-2008, 09:05 PM   #27
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Here is a related thread to what Stogie is talking about. When I tried this I got the grainy texture that Jim was talking about.

http://www.bbq-4-u.com/forum/viewtopic. ... ht=fat+cap
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Old 07-18-2008, 02:32 AM   #28
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That's awesome lookin Cliff !
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Old 07-18-2008, 11:31 AM   #29
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Quote:
Originally Posted by Captain Morgan
ahhh, over night cooks in the summertime...
+1 THE BEST!
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