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My first real brisket

mountaindewbassmountaindewbass Posts: 1,681
edited August 2012 in EggHead Forum
Picked up a 12lb brisket packer. Ive never cooked one up before.. Previously all my briskets were already trimmed flats.... So should i trim off the fat? Leave it on? Hoe do you cook burned ends?

Any and advice is welcome.

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