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Brisket


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I've never made brisket before, but I have two, both raised by my mom on a very small farm with lots of grass, and both with a thick layer of fat on the top. To slow cook them, should I remove the fat? It seems like a LOT and I've cooked this cow before. She's very fatty.

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Mmm. Leave the fat. We love brisket in our house. Sometimes when it's really fatty it can be a pain to pull the threads of meat from the fat but you still want to cook it all together. You can also remove the fat after cooking, strain it and save it for cooking. Tallow, voila.

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