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.
Shelter me from the powder and the finger
Cover me with the thought that pulled the trigger
Think of me as one you'd never figured
Would fade away so young With so much left undone
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