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Brisket: To Trim, or not to Trim?

I have owned my LBGE for about 7 years now and cooked brisket for only the third time last weekend.  I was very nervous, but at the end of the day it was a great success.  We had 10 friends over for dinner and everyone raved.  Used a whole packer, did a competition trim, and made my own rub.

Before trimming the brisket weighed 12lb 8oz, after it wieghed 7lb 13oz.  I did not use a crutch and the meat was moist, but it made me think: what happens if you don't trim the heavy fat off the back, but just scrape it off before serving? 

Does anyone do this, and what is the impact?


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