When is the easiest time to trim the fat off of a cooked brisket? While its hot or after its cooled in the fridge?

Posted by: lirona kadosh
March 28, 2018

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SmaugMarch 29, 2018

Better when it's cold- the cold fat will be considerably harder than the meat, making it much easier to keep the knife on line- also, it will just be easier to handle.

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