Originally Posted by willbird
One thing in the basic brisket thread showed putting seasoning on the fat cap, which the video posted here of a BBQ school with the chicago steak seasoning and injecting pointed out that nothing is going to get through the fat anyway, so it was easier to not have to try to season the "bottom".
I've read that, too, but I still do it :) Maybe one day I'll try a brisket without rubbing the fat cap just to see if it makes any difference.
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