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Published on Jul 16, 2008
Most Pit Masters leave on all the fat for "Low and Slow" Beef Brisket. But some remove some of the fat before firing up the smoker and produce some good eating Brisket. Watch the BBQ Pit Boys demo an easy to do trimmed flat Beef Brisket recipe for the backyard smoker or grill! This trimmed-out, injected, and "low and slowed" Brisket makes for a good eating Sunday meal!