Our Black Mountain Premium Beef Brisket are trimmed to the 120 spec deckle off at the natural seam exposing the lean surface of the deep muscle
The inside lean surface shall be trimmed practically free of fat
The separation of the point from the flat on the whole brisket shall be with a straight cut, parallel to the flat end of the brisket and within three (3) inches or less of the anterior edge of the collar fat.
