The BBQ BRETHREN FORUMS. - View Single Post - My first Brisket......Looking for some advice

Boshizzle · 09-18-2010, 10:10 AM

You will get a lot of different answers, but here is mine. When I cook brisket, I only trim the fat off of the top where I want the bark to form. Other than that, I leave the fat on during cooking. I cook it fat cap down.

As far as seasonings or cooker choice, the seasonings you listed sound good to me. Use what you like. As far as cooker, use the one that can hold the temp you need the longest without tending it.

09-18-2010, 10:10 AM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	You will get a lot of different answers, but here is mine. When I cook brisket, I only trim the fat off of the top where I want the bark to form. Other than that, I leave the fat on during cooking. I cook it fat cap down. As far as seasonings or cooker choice, the seasonings you listed sound good to me. Use what you like. As far as cooker, use the one that can hold the temp you need the longest without tending it. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.