Originally Posted by Muscrat
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.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.