Originally Posted by
TMM1982
Here's the thing: What matters is how thinly the brisket is sliced. I like it extremely extremely thinly cut. If it's cut how I want, I don't mind the fat. If it's a thicker cut, then I don't want a thick piece of fat at the end of it because, well, thick pieces of fat are disgusting.
This is true - pencil thin according to Diners, Drive-Inns and Dives
Originally Posted by
diningdecadence
quick strawpoll - i'm having BBQ catered as part of a wedding - what ratio of fatty:lean brisket should i split? It's in Austin, so everyone will be familiar with BBQ.
Safer with lean - I would go 80 lean 20 fatty.