1. I trim high heat brisket the same as low-n-slow. I trim the fat cap down to about 1/4 inch and any big hunks of fat on the flip side.
2. Haven't noticed any difference in "done" temps. I start probing around 185, usually end up pulling around 200 or so when probe feels right.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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