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Cleaning a Cooked BrisketOnce the brisket has finished cooking, for great presentation, we suggest cleaning it to remove any unwanted outer fat. Your guests will appreciate your efforts
greatly! Locate the fatty side and the broader, lean side (bottom) of the brisket. There is also an important inner fatty layer separating the two halves. Start at the back, or the large end, of the
brisket and start to separate it with a knife. Keep poking around, you will locate the fat. If you are cutting meat, then you are not in the correct place. Follow the fatty layer with the knife while lifting
what you are trimming. This aids in viewing what is being cut. Eventually, the two layers will be separated! Once you have two slabs of brisket, one lean and flat and the other fatty and enlarged, take
a knife and slowly remove any visible fat. Keep the knife flat against the meat and shave the fat off. Keep going until it looks like it can be served.
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