Tech Question for my Brisket Experts?

Tech question for all the brisket experts…what's stopping me from, instead of cutting off all the fat, simply deeply scoring it (until you see muscle) and sticking it under the broiler to render it all? #fatequalsflavor Just curious?

Published by Uncle Bert

http://www.bakespace.com/cookbooks/detail/Uncle-Bert%27s-Game-Food%21/3091/

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