Deb, I’ve served your Tangy, Spiced Brisket every Jewish holiday for years, to the delight of my family. I’m contemplating mixing it up this Passover, but don’t want to disappoint, so I have questions. First, when you provide the weight of the brisket in your recipes, is that pre or post trim? Depending on where I buy my brisket, fat level varies greatly. This matters for several reasons, including the amount of salt needed, as well as for the meat to sauce ratio. Thanks for being an integral part of our holiday meals!
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