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Old 03-04-2013, 07:22 PM   #12
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, Florida

Originally Posted by Muscrat View Post
When you did the brisket hot and fast did you have the fat up or down? Or does it matter?
Fat up. I trim to about 1/4 inch and get rid of that big chunk of hard yellow fat (whatever its called). And I just do salt & pepper.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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