View Single Post
Unread 10-02-2010, 06:22 PM   #5
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

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.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote