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Here and there I will get a trimmed one if I am just feeling lazy as hell and I want a quick smoked brisket. That's hardly a thing for me though.
Trimmed is much higher per pound, but you're also not paying X dollars for pounds of fat. If you like real lean meat, than that's a bit of a bonus. Learn how to trim your own meat though, and save some money.
I'm more partial to the packer brisket as the cap is lovely for doing BBQ (burnt ends).
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