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Unread 10-02-2010, 02:03 PM   #1
Cahusky
On the road to being a farker
 
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
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Default 2 Hot & Fast Brisket Questions

Ive read a ton of threads on high heat brisket cooks but have a couple of things im still not clear on.

1. I usually don't trim full packers much but it looks like some folks trim them pretty tight for high heat cooks. Am I ok leaving most of the fat cap as i usually do or is it indeed recommended to trim it pretty close?

2. I read in a couple of threads that when doing a high heat brisket on the drum you can expect finishing temps closer to 205ish. I know, I know, go by feel, however, im a rookie and like to use the temp as a bit of a guideline to assist me in deciding when its ready to pull in addition to whether if feels like buddah when inserting the probe.
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