Thread: Brisket help
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Old 03-31-2013, 06:25 AM   #6
On the road to being a farker
Join Date: 06-19-12
Location: Houston, Texas

Originally Posted by Bludawg View Post
If the fat aint rendering your not cooking it long enough. I trim my FC to 1/4" when the brisket is truly done it is about 1/16- 1/8" Don't dis the fat that is where the flavor comes from.

after trimming

after cooking

slice from the flat

Pretty good looking brisket there . . . .
treytexag is offline   Reply With Quote