If you donât trim any fat off the brisket it will taste too fatty, but trimming too much will make your brisket dry. Aim for around 1/4â³ of fat. Brisket is much easier to trim when itâs still cold so trim it right after you take it out of the fridge.
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Hi Mike, There are actually a couple of ways to do this. You can backup the configuration from the CLI using the command saveconfig. You can load a configuration file using the command loadconfig. I would run those commands first just so you can see the process. Basically you can script something around these commands that would get the job done.