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Serious question, a deli owner in Rochester asked why I trim my briskets so clean
Last Tuesday a deli owner I sell to asked why I trim my briskets down to a quarter inch of fat when most shops leave a half inch on. He said the extra fat he pays for gets scraped off by customers anyway, and that comment stuck with me for 3 days. Does anyone here leave more fat on for the case versus the smoker, or do you trim the same way for both?
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